Mix the sugar, syrup, salt and water in a saucepan and place it over low
heat; stir until the sugar has dissolved. Wipe sugar crystals from the sides
of the pan with a damp cloth. Clip a candy thermometer to the side of the saucepan.
Without stirring, cook to the firm-ball stage (248 degrees F).
Remove the pan from the heat and, beating constantly, gradually pour the
syrup into the egg whites.
Add the vanilla extract and beat until the mixture will hold its shape when
dropped from a spoon.
Add the cherries, mix well, and drop the mixture by spoonsful onto wax paper.