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1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together the cherries, cider, brown sugar, amaretto, and tapioca.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered, about 30 minutes to cool slightly. Spoon cherry sauce over cake slices.