Crunch isn't a sound that is associated with cherries. They do crunch, though. It's not grandiose, the way an apple's crunch is... your mouth wide, an echo chamber for the sound of your incisors sinking in, the insides of your lips pressed against the skin to catch any stray trickle of juice released by the pressure of your bite. No, the cherry's skin is softer, but still firm enough, taut and full of juice. It cannot withstand the slow pressure of your molars, a cautious crush designed to avoid the pits. Inside your closed mouth, the skin parts suddenly; resistance shifts to yielding with a tiny crunch, a small, intimate sound that is unheard outside of your head. As the flesh is compressed, the juice is released against your tongue, tart and sweet and cool.