In a medium saucepan, add the Cherry Coke, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, molasses. Stir well to combine.

Stir in the dried cherries, smoked paprika, garlic powder, onion powder, black pepper, and salt.

Place the saucepan over medium heat. Bring the mixture to a simmer, then reduce heat to low. Let it simmer gently for 20–25 minutes, stirring occasionally. This will allow the flavors to blend and the cherries to soften.

For a smooth sauce, use an immersion blender directly in the pot or transfer the sauce to a blender once slightly cooled. Blend until smooth.

If a thicker sauce is desired, mix 1 teaspoon of cornstarch with 1–2 tablespoons of cold water to create a slurry. Stir it into the simmering sauce and cook for an additional 2–3 minutes until thickened.

Taste the sauce and adjust salt or sweetness as needed.

Let the sauce cool slightly, then transfer it to a jar or airtight container. Store in the refrigerator for up to 2 weeks.