Well for one thing syrup doesn't "pile" so you will have to use something else anyway.
The cherries themselves can be dried on paper towels overnight, OR you use candied cherries and dry them off well.
For the "syrup" you use tinted piping gel. Some LorAnn cherry flavour will be OK as you only need drops of that stuff.
When these are added at the last minute when placing the cake on the table, they will do what the customer wants without too much staining.
A candy clay shallow tray would also be good. It will contain the drips except those that are intentionally allowed to drop onto the fondant.