Blend cherries, juice and sugar in a blender until smooth.

Transfer fruit mixture into only half the skull mold and freeze four hours or overnight. Place remaining sorbet into a loaf pan and freeze. Remove frozen sorbet skulls and place in a plastic container and return to them freezer until ready to serve.

Clean silicone skull molds and refill. Scoop some of the sorbet from the loaf pan into the skull mold and let it thaw a bit. Tap the mold on the counter to work the melting sorbet into the molds and then freeze skull molds. Repeat until you have desired number of sorbet skulls.

Alternative: If you don't have skull molds, simply use a small cookie to scoop out small balls of sorbet and serve on spoons or in bowls.