Add cherries and Belgian pearl sugar powder to a medium-size pot. Give everything a stir and allow it to sit for 4 hours. During this time, the cherries will macerate and release their lovely, fruity juices.
After the waiting period, turn up to high heat and allow the cherries and sugar to come to a boil. Foam will form at the surface. Skim off the foam with a spoon.
Once all the foam has been removed, add a cup of water and boil the mixture at a low simmer for 30 minutes. Feel free to add more or less water as this will determine how much syrup you'll generate. If you prefer more syrup, add more water (up to a cup and a half).
Remove from heat. Once mixture has cooled, separate the syrup from the cherries.
Reserve a bit of the syrup for your preserves. For an easy-to-spread consistency, pulse the fruit and a little bit of syrup in a food processor to your desired consistency.