Hi Vickie,

Here are some basic instructions to freeze cherries:

Wash cherries in a large bowl or basin of clean water. You leave cherries whole, pit them, or cut them in half. Pitted cherries offer the most flexibility for use. Pit cherries using a hairpin or paper clip (opened up into an S shape); some pits are easier to extract than others! You can also purchase a cherry- or olive-pitting tool at any kitchen supply outlet. Pack into freezer-safe containers with or without sugar. Sugar protects the color and flavor of fruit during storage.

To use sugar, sprinkle pitted cherry halves with sugar and allowed to stand 30 minutes in the refrigerator, or until syrup forms.

Alternatively, you can immerse the prepared cherries in unsweetened liquid such as water or apple juice, or in a sugar syrup. Pack into zipper-style freezer bags or plastic containers. Be sure to remove all air in bags before sealing. In containers, leave 1/2 to 1-inch headspace, but press plastic wrap or parchment paper over the fruit to keep from air.

If you have light colored (golden cherries), you may wish to treat them for browning after you pit or cut them, but before freezing. Either soak them in ascorbic acid (Vitamin C) solution or steam them. For example, crush six 500-milligram Vitamin C tablets and stir until dissolved. (Be sure to use plain ascorbic acid, not time release or with any other ingredients.) Allow cherries to soak 5 minutes, drain well, and pat dry. To steam blanch, bring water to a boil in a pot or wok fitted with a steamer rack, add the cherries in a single layer, cover, and steam for 30-60 seconds.

Here are some articles with more information about freezing cherries and other food preservation methods:
http://www.examiner.com/article/preserve-apricots-and-cherries-by-drying-pickling-canning-or-freezing
http://www.homepreservingbible.org/1588-5-unusual-ways-to-preserve-fresh-cherries-tart-pie-or-sweet-cherries/
http://www.homepreservingbible.org/1441-strawberry-cherry-or-rhubarb-limoncello-liqueur-recipe/