Eating cherries out of hand is an unalloyed pleasure. Pitting and cooking them is more of a chore, but Adimando, a recipe developer and cookbook author, gives you plenty of reasons to do so, both sweet and savory, in this charming little book. You could turn out a no-churn ice cream using the sweetest cherries you can find. Or perhaps you’d cure some salmon in a cherry gravlax. Or throw a party and serve up some cherry-cardamom bourbon sours to your best friends.