Mostly I just pit them and freeze them and then I can make jam at any time, and the wife makes pies. I’ve also made Cherry Bread (Like apple bread) but I find the need to drain the majority of the juice for that. I have also cooked some down to make a concentrate that I kept in the refrigerator, then I could take like two tablespoons in a glass of ice water and it was pretty money. There’s been times when I didn’t get the proper set on the jam and we’d use that over ice cream or pancakes.
I would like to get a handle on dehydrating them. I tried that one year on some and found a way to screw that up pretty good, I think I left them on too long. Some were good, most were not - just too hard/chewy.
But it’s nice to have options, and once pitted and froze there’s quite a few.