In a mixing bowl, combine fresh pitted cherries, maple syrup, low-sodium soy sauce, and Worcestershire sauce. Add garlic powder, onion powder, freshly ground black pepper, liquid smoke, and a pinch of salt. Whisk the mixture thoroughly until well blended.

Take your lean beef and slice it thinly against the grain. Place the sliced beef into a Ziploc bag or shallow dish, pouring the marinade over it. Coat the beef thoroughly, seal or cover, and refrigerate for at least 6 hours, preferably overnight.

Preheat your oven to 175°F (80°C). If using a dehydrator, set it up according to the manufacturer's instructions.

After marinating, drain the excess marinade. Lay the strips in a single layer on a baking sheet lined with parchment paper or place them on dehydrator trays, ensuring they do not touch.

Place the arranged beef into the preheated oven or dehydrator. For oven drying, check the jerky after 3 hours; it may take 3-4 hours total.

Once done, allow the jerky to cool completely on a wire rack to prevent moisture accumulation. Transfer to an airtight container for storage.