In a large glass or plastic container with a lid, put cherries, brandy, sugar and juice. Mix the cherries and the liquid gently with a wooden spoon until the sugar is dissolved. Place the container in the refrigerator for 24 hours, occasionally stirring.
Bring 3 cups of the cherry liquid to boil in a small saucepan with the cinnamon, cloves, and nutmeg. Stir and simmer the juice for 5 minutes, then remove from heat and cool to room temperature.
Strain liquid from the spices, and add juice back into the larger batch. Return container to the refrigerator for another 24 hours.
Remove container from refrigerator, and distribute cherries and liquid into smaller covered glass containers, making sure that the liquid completely covers the tops of the cherries. Set aside jars for at least one month, occasionally shaking jars in a circular motion.
Serve cherries and cherry liquor at room temperature, and store the remainder in the refrigerator.