In a small saucepan, mix together the cherry syrup and pineapple juice and bring to a simmer. 

Cook for ~20 minutes on low until the mixture has reduced in half. 

Add in the miso paste, stir until dissolved then set aside to cool. 

In another small saucepan, stir the butter until melted. 

Add in the brown sugar, stirring until dissolved, before adding in the cream. Stir until cream is just heated. 

Stir in the syrup mixture along with a drop or two of pink food colouring, before serving up in DRINK ME bottles.