Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, stirring frequently. Add garlic and cook until just fragrant, about 30 seconds.
Add Four Roses Bourbon Yellow, ketchup, yellow mustard, brown sugar, cider vinegar, Worcestershire sauce, crushed red pepper flakes, and salt and pepper. Bring to a simmer and add the cherries. Simmer for about 10 minutes, until slightly thickened.
Remove from heat and cook slightly. Use a blender to puree the sauce until smooth.