Pit the cherries.
Put the cherries in a saucepan and cook them.
Add in some salt or sugar.
Let the cooked cherries cool.
Blend them in a blender so the skin is shredded to tiny pieces.
If the cherries are still watery, cook them again until the extra water fully vaporizes.
Spread the puree on a tray and let it dry under the sun or in an oven.