Is there a technique for glacé (glazing) that could speed up the process? I saw a recipe for glacéing (is that a word?) cherries, and at one stage they required anywhere from 10 days to 3 weeks soaking time.  Are there any techniques that could speed this up, or am I just being a nervous New Yorker?
you might try forcing whatever it is into the cherries.  This can be done under pressure, which you might be able to do it using a fizzgizz? or maybe with a creamer, or simply by vacuum packing the cherries with the soaking liquid.  once vacuum packed you might be able to put in a pressure cooker to increase the pressure, but I'm not sure what the heat would do to the cherries.

EDIT:  having read the recipe, I'm not sure any of this would work.