In a bowl, whisk together the flour, cornstarch, baking powder, soda, and salt. Stir in the buttermilk oil, eggs, sugar, vanilla, and vanilla bean scrapings until combined. Set aside for 30 minutes to rest.

Preheat your waffle iron. I find for crispy waffles, I have to turn mine to the max setting. Also preheat your oven to 250 degrees. Pour about 2/3 cup batter into your waffle iron and cook to desired doneness. Mine took about 4 minutes. Remove the waffle from the iron and place it directly on the oven rack to keep warm and crispy while you finish making the remaining waffles.

Place the cherries in a medium sauce pan along with the maple syrup and pinch salt. Cover and bring the mixture to a gentle boil over medium heat. Cook for 15 minutes, stirring often and gently smashing the cherries to release juices.

When the cherries are cooked through, remove about 2 Tablespoons of the juice and place it in a small bowl or measuring cup. Whisk in the cornstarch until a smooth paste forms. Add the cornstarch slurry back into the pot and cook an additional 2-3 minutes or until mixture is slightly thickened. Keep warm for serving.