8 sheets phyllo dough, thawed (14 x 9-inches each)
6 tablespoons butter, cubed and melted
12 fresh chives
Combine the cherries, sugar, bourbon and lemon juice in a large saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 40-45 minutes or until compote is thickened, stirring occasionally. Remove from the heat. Cool compote to room temperature. Strain cherry mixture through a fine mesh strainer into a bowl. Save juice for a different recipe.
Heat oven to 350°F. Line a 17 x 12-inch baking pan with parchment paper.
Cut gouda into 12 cubes, about 1/2-inch each. Freeze gouda for 15 minutes.
Meanwhile, unroll phyllo sheets; keep covered with plastic wrap and a damp towel. Place one phyllo sheet on a large cutting board. Lightly brush with butter. Layer three additional phyllo sheets; lightly brush each sheet with butter. Repeat step with phyllo sheets to create two stacks.
Cut each phyllo stack into six squares, about 4 1/2-inches each. Place a gouda cube in the center of each square. Top each with about 1 tablespoon cherry compote. Carefully gather phyllo up and around filling; pinch and twist to seal. Place on prepared pan. Bake for 12-15 minutes or until edges are golden brown.
Let cool on pan slightly. When cool enough to handle, tie phyllo purses with chives. Serve warm.
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