In a medium bowl, combine cherries and bourbon. Let stand for 4 hours. (Do not drain.)
In a large saucepan, heat 2 cups water, agave or honey, tomato paste, vinegar, molasses, liquid smoke, and almond extract over medium heat. Stir in brown sugar, 2 teaspoons Creole seasoning, 1½ teaspoons salt, 1 teaspoon pepper, onion powder, garlic powder, and paprika. Add hot sauce to taste. Stir in cherries and bourbon. Bring to a low boil, stirring frequently. Remove from heat; let cool for 15 minutes.
Preheat oven to 400°. Line a large rimmed baking sheet with foil. Spray foil with cooking spray.
Working in batches, transfer cherry mixture to the container of a blender, and process until mostly smooth, stopping occasionally to scrape sides of container. Add remaining ⅔ cup water if mixture becomes too thick to blend. Using a spatula, press cherry mixture through a fine-mesh sieve into a large bowl, discarding solids. Pour 1½ cups cherry mixture into a small bowl; refrigerate remaining cherry mixture for up to 2 weeks.
Pat chicken dry with paper towels; place on prepared pan.
In a small bowl, stir together remaining 2 teaspoons Creole seasoning, remaining 2 teaspoons salt, and remaining ½ teaspoon pepper; sprinkle all over chicken. Brush reserved cherry mixture all over chicken.
Bake, skin side up, for 15 minutes. Brush chicken again with reserved cherry mixture. Bake until an instant-read thermometer inserted in thickest portion registers 165°, 20 to 25 minutes more. Serve with remaining cherry mixture.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/cherry-bourbon-barbecue-chicken/