Add pitted cherries, water or other liquid, sugar, and spices to a medium saucepan. Bring to a boil on medium high temperature. Once it comes to a boil reduce heat to medium low and simmer for about 8 minutes, or until cherries are tender and starting to open.

In a small bowl mix cornstarch with two tbsp water. Mix into cherries and simmer for an additional 2-4 minutes to thicken. Remove from heat and allow to cool.

Pour compote into a mason jar or air tight container and refrigerate until ready to use. Will keep in refrigerator for about two weeks, or in the freezer for up to a year.