Cherry pitting can be a laborious task. But it’s totally worth it when you eat your most recent cherry creation!
For pitting tart/pie cherries, Mary Margaret recommends pitting them a quart at a time. Keep your cherries in the fridge until you are ready to use them. Fill a bowl with ice and cold water. Put your cherries in the ice water and let them sit until they are super cold. Once they are cold and firm, you can pop the pit out lickity-split. Mary Margaret recommends holding the cherry in your right hand with the stem end facing the left (stem removed, of course). Gentley squeeze your pointer finger and thumb to pop the pit out of the stem end. Once the pit has emerged, remove it with your left hand. You want to be sure to not squeeze very hard, or else you will loose lots of the cherry juice.