Add the cherries, sugar, water, and salt to a saucepan and cook. Mash the cherries as they soften and continue to cook until the liquid is thickened slightly. It will thicken more as it cools.
Strain the syrup from the cherries. Press the cherries against a fine mesh strainer to get as much of the liquid as possible.
Discard the cherries. Stir in the lemon juice, and vanilla extracts and melted butter. Set aside to cool.
Stir four tablespoons of the syrup into 2 cups of cold Gold Peak Unsweetened Iced Tea. (Recipe can be doubled or halved as needed).
Serve ice cold, preferably with fresh cherries as garnish!