In the beginning, there was a sweet liqueur made from the juice and crushed pits of bitter wild cherries (marasca in Italian) grown in Dalmatia. The liqueur was called Maraschino. Later, cherries were marinated in this cherry liqueur, and were called Maraschino Cherries.
Sometime in the early 1900s U.S. cherry growers came up with a domestic version of the expensive imported Maraschino cherries. Using brines, chemical baths, bleaches, artificial flavors, sugar syrup and red dyes, a new product was created.
Real Maraschino cherries are virtually unknown in the U.S.