Leave a short stem on each large, ripe cherry. Prepare a rather thin syrup from 1 glass each water and sugar. Keep the syrup in a basin on the coals and, holding each cherry by its stem, dip into the syrup and immediately roll in very finely pounded and sieved sugar of the best sort. Set the cherries on a platter so that one does not touch another. Dry out in a very low oven, pack into a jar, tie up, and store in a dry place.