If using fresh cherries, pit them. If frozen, thaw slightly. In a medium saucepan, heat the olive oil over medium heat.

Add the cherries, ketchup, apple cider vinegar, brown sugar, molasses, Dijon mustard, and water. Stir well to combine.

Stir in garlic powder, onion powder, smoked paprika, chilli powder, cayenne pepper, ground black pepper, salt, and Worcestershire sauce. Mix thoroughly.

Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes. Stir occasionally until the cherries soften and the sauce thickens slightly.

Remove from heat and let cool slightly. Use a blender or immersion blender to puree the sauce until smooth or leave a bit chunky depending on your preference.

Taste and adjust salt, sweetness, or heat if needed. Allow the sauce to cool completely before transferring to an airtight container.