You will need, in this order: steel cut oats, water, salt, vanilla beans, bourbon, dried cherries, brown sugar, and heavy cream.
Dump one cup of steel cut oats into a large pot with four cups of water. Add a generous pinch of salt and bring the mixture to a boil over medium heat. While the pot is heating, split a vanilla bean down its length, scrape the tiny seeds out, and add them to the oats. Drop the pod into the pot too.
Once the oats begin to swell but before the oatmeal thickens, add a generous splash of bourbon—the alcohol will (mostly) burn off, but the oaky-caramelly flavor will remain. As it begins to thicken, throw in a big handful of dried cherries. Stir occasionally to keep the mixture from sticking to the bottom of the pan. After 25 minutes or so, the mixture should be coming together, creamy-looking and pudding-like. When you are satisfied with the thickness of the oatmeal, remove the pot from the heat. Add brown sugar to taste, and add more salt, too, if needed.
Serve the oatmeal to 3-4 people, each bowl splashed with a slip of heavy cream.