Start by boiling 4 cups of water in a medium-sized saucepan. Once boiling, add 6 black tea bags and let them steep for 5-7 minutes. After steeping, carefully remove the tea bags and set aside to cool.

In a separate saucepan, combine 2 cups of frozen cherries, ⅓ cup of honey (or sugar), and ½ cup of water. Add a cinnamon stick and cook over medium heat for 10-12 minutes, mashing cherries with a fork.

Remove from heat, stir in 1 teaspoon of vanilla extract, and let cool for about 5 minutes. Strain the syrup through a fine mesh sieve into a pitcher.

Pour the cooled black tea into the pitcher with the cherry syrup, add 2 cups of cold water, and stir to combine.

Chill in the refrigerator for at least 2 hours. Garnish with extra cherries and mint leaves before serving.