4apples(about 1½ pounds), peeled, cored, and diced
In a small bowl, cover the cherries with the bourbon and set aside to plump while you prepare the rest of the dish.
Place the diced apples and water in a medium saucepan over medium-low heat. Cover and cook until the apples are tender enough to smash with the back of a spoon, 15 to 20 minutes.
Add the butter. Using a wooden spoon or heavy whisk, beat just enough to smash the apples into a thick, chunky sauce. Stir in the cherries and bourbon and continue cooking until the raw alcohol smell of the bourbon has burned off, about 5 minutes. Stir in the hazelnuts and serve.