Prep the cherries: remove stems, cut in half, remove and discard pits.
Put in pot.
Add to the pot the cocoa, the water, the calcium water, the lemon juice, the almond extract (optional), the cinnamon and the cayenne pepper. Mix, put on stove and bring to a boil then lower to a simmer and let simmer for 5 minutes.
After the 5 minutes of cooking is up, add the sugar and pectin mixture a dollop at a time to the pot mixture, stirring all the while.
When the sugar mixture is all in, let the mixture cook for 1 more minute.
Remove from heat.
Ladle into quarter-litre (½ US pint / 8 oz) jars.
Leave 1 cm (¼ inch) headspace.
Debubble, then adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process for 10 minutes; increase time as needed for your altitude.