Heat water in a small saucepan over medium heat until boiling. Stir in coconut sugar and boil for 2-3 minutes. Turn heat off and stir in Pique Pu’er black tea until sugar is dissolved. Transfer to a small jar and cool to room temperature. Refrigerate for 2 hours.
To make cocktail: combine bourbon, 2 dashes of bitters and 2-3 teaspoons of simple syrup in a pint glass. Stir to combine. Pour over a large ice cube in a cocktail glass and garnish with orange peel and cherry. Sip and enjoy!