Place the cherries in a smallish saucepan and add the sugar, cacao nibs, and vanilla pod and scrapings. Use a muddle stick to mash the cherries to a rough pulp; it's fine to leave the pits in. Add the water and bring the mixture to a boil over a medium flame, stirring frequently. Remove from the heat, cover, and steep until cool, 1 hour and up to several hours. Strain through a mesh sieve and into a bowl, pressing on the solids firmly to extract all the good liquid. Discard the solids (or nom the cherry bits if you like.) Chill until cold. The syrup will keep, refrigerated, for up to 1 month.
Combine the syrup, bourbon and lime juice in a jar or bottle. Add the sparkling water and stir to combine.
2 scoops vanilla ice cream or vegan vanilla bean ice cream (homemade or store bought)Scoop the ice cream into a 12-ounce glass and top with the ice cream. Garnish with a couple of cherries if you like. Enjoy immediately.
Make this soda when you come into a glut of cherries. The soda is heavenly on its own and will keep, refrigerated, for up to a week. Or pour it over scoops of vanilla bean ice cream, vegan or not, and enjoy right away.Nutritional values are based on one of four drinks.