Combine cherries, sugar, bourbon, apple cider vinegar, minced chilies, lemon juice, and cinnamon in a large saucepan. Stir until the sugar looks wet.

Heat the pan over medium and bring it to a gentle boil. Stir frequently so the sugar dissolves.

Keep the mixture at a steady boil for 10–15 minutes. You'll hear a steady sizzle and smell bright, fruity steam as the cherries break down.

Watch the texture. The jam will thicken slightly and lose some bright gloss; that's the cue it’s close.

Stir in the fruit pectin and bring the mixture back to a full, rolling boil. Boil hard for 1–2 minutes while stirring.

Remove from heat and skim off any foam with a spoon. Pour into sterilized jars, seal them, and process in a water bath if you store long-term. Allow jars to cool at room temperature before refrigerating or pantry-storing.