Add the cherries to a medium size pot. Don't worry about pitting them - they will be strained out and discarded. Using a fork or a muddler, mash the cherries until they are pulp-like. Pour over 1 cup of water and bring to a boil over high heat.
Remove the cherries from the heat, and add in the hibiscus flowers. Cover and let steep for 10 minutes. Strain into a pitcher, taking care to press out any juice from the cherries with a fork. Discard the hibiscus flowers and the cherries.
Add the honey, pineapple juice, lemon juice, and your choice of vodka or tequila. Mix thoroughly and chill until ready to serve.
To serve, pour over ice and top with sparkling water. Garnish with a cherry or fresh hibiscus if desired.
For this cocktail, the syrup can be made and stored up to one week in advance in the refrigerator.