Rinse the cherries and pat dry. Remove the pits from 1/4 of the cherries. Bring these to a boil with the pits, sugar, and 2 ounces of water. Boil for 15 minutes until syrupy, then remove the pits. Mix the syrup with the brandy.
Halve the cinnamon stick. Divide the remaining cherries, lemon zest, cloves, and the cinnamon stick into 2 sterile jars. Pour the brandy mixture over the top, so that everything is covered (you may need a bit more brandy). Seal tightly and let marinate at least 5 weeks in a cool and dark place before using.