Warm olive oil over medium heat, add onion and saute until translucent (3–4 minutes). Add garlic and stir for another minute until fragrant. Stir in ketchup, bourbon, vinegar, brown sugar, Worcestershire, onion powder, and mustard.

Bring to a gentle simmer. Gently fold in the halved cherries. Simmer for 15–20 minutes until cherries soften and sauce thickens. Remove from heat and let cool slightly.

Use an immersion blender to puree until smooth or carefully transfer to a regular blender (leave the lid vented). Taste and adjust seasoning with salt, pepper, or a pinch of sugar. If you want it spicier, a dash of chipotle or cayenne works wonderfully.