Iza,
I'd assume the "extract" itself would be so minute as to just flavor the main ingredient that it wouldn't be enough to color it.
FYI (I found this interesting):
Here are two recipes for "kirsch/homemade brandy":
From
Kitchen Cordials by Nancy Crosby and Sue Kenny:
3 cups cherries
3 cups 80-proof brandy
1/2 cup sugar
Pierce cherries with a fork and put in glass jar along with 2 cups brandy. Be sure fruit is covered. Leave for 1 month. Strain and filter. Add additional cup of brandy and 1/2 cup sugar. Stir well to dissolve. Leave until clear.
Decent flavor additives: cloves, cinnamon, mace.
http://gunther.simplenet.com/liqueurs/cherrybr.htm
From
Sweet Sips 2 by Charles Thomas:
2 pounds Royal Anne or other yellow-red variety of cherries
2 pounds sugar
2 1/2 cups brandy
1 1/2 cups vodka
Wash and stem fruit, then cut each sherry open with a knife, exposing the pit. Put cherries in a large, clean jar and cover with sugar, stirring well to cover all the fruit. Let sit for 3-4 hours. This allows sugar to pull juices from the fruit. Stir in
the vodka and brandy until most of the sugar is dissolved. Seal and store in a cool, dark place for 2-3 months, stirring or shaking occasionallt (once or twice a month) to enhance flavor extaction.
Strain and filter as needed. Set aside fruit pulp you filtered out and use on waffles, ice cream or whatever suits your fancy.
As a variation, substitute Bing or other dark cherry for the golden ones above. Remove the pits from about half the cherries. Wrap the pits in a cloth and crack them open with a hammer. Add broken cherries to the mix. (If you want to preserve the pulp as above, put cherries in a cheese-cloth bag before adding to mixture.)
Or substitute vodka for brandy to make a "Cherry Schnapps" - a more pure cherry taste.
http://gunther.simplenet.com/liqueurs/goldench.htm