Decadent and sweet, but with a hint of tart, this infusion drinks beautifully on its own as an aperitif, or mixed in as the base of a dessert cocktail. Try adding an ounce of Godiva white chocolate liqueur, and an ounce of heavy cream, shaken and poured over ice.
Leave half your cherries whole including stems. Pit and halve the other half of the cherries. Put the cocoa nibs in the bottom of a clean Mason jar, and top with the cherries. Fill to the top with bourbon, add the vanilla bean, and let sit in a cool, dark spot for two weeks to a month. Shake every few days, and taste until you feel like it’s done. Remove cherries, and reserve them for garnish or as a kicked-up sundae topping. Strain the bourbon through a fine mesh strainer, and then again through a coffee filter. Reserve the cherries in another whiskey filled jar.