If they start to go bad, turn them into wine. I make applejack, sometimes, which is laughably easy to do. Get a bucket. Put a bunch of over-ripe fruit in it (cherries in your case, apples if you’re making applejack), a kilo or two of sugar, and a packet of bread yeast. Fill with water. Cover it lightly with a piece of cardboard or plastic or something (to keep the bugs out—but don’t make it airtight unless you want a spectacular explosion) and let it sit for a month. Decant the liquid out through a strainer into bottles, refrigerate the bottles for a couple of days to get the sediment and yeast to settle out, then strain it again and throw away the sediment.
Voila, cherry wine! It won’t be the most subtle-tasting wine you’ve ever had, but it’s not bad on a hot day and it’ll get an alcohol content of 10–15% (depending how much sugar you added).