Wrap the bay leaf, rosemary, and peppercorn in a cheesecloth and tie tightly to create a cheesecloth pouch. Place the wrapped herbs in a medium saucepan with the cherries, sugar, alcohol, salt, and 1/2 cup water. Bring to a boil over medium-high heat, reduce to a simmer, and let cook until the cherries burst and soften, about 10 minutes. Transfer the cherries to a bowl and continue to let the liquid mixture simmer until it reduces to a syrup, about 15 more minutes. Remove from heat and let cool slightly. Add the cherries back to the syrup mixture.