Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).

Remove corned beef from bag and place in a 9 x 13-inch (20- by 30-centimeter) baking pan, together with the juice and spices from the bag.

Pour apple juice into the pan, just enough to submerge the meat. Cover tightly with foil and bake for five hours.

Remove from oven and allow to cool for 45 minutes to an hour. Keep covered.

When the meat is cool enough to handle, pour off the juice and discard. Slice the corned beef into eight to ten large chunks and shred with two forks. It should shred easily.

For the sauce, combine two cans of drained cherries with the barbecue sauce and blend in a blender or food processor. Pour 1/4 cup water into the empty barbecue sauce bottle

and shake to loosen remaining sauce. Add to blender and blend until smooth.

Depending on the size of your corned beef, pour about half to two-thirds of the sauce into the shredded meat and mix well to combine.

Add the third can of drained cherries to the reserved sauce and heat in a small  saucepan over a low flame, watching carefully so it doesn’t burn. Keep warm.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a large baking sheet with cooking spray. Place frozen waffles onto the baking sheet and spray with additional cooking spray. Sprinkle lightly with kosher salt and chili powder.

Toast waffles for six to eight minutes. Flip over, sprinkling additional salt and chili powder on the second side. Return to oven and toast an additional six to seven minutes, or until slightly golden.

Heat meat in an oven preheated to 350 degrees Fahrenheit (180 degrees Celsius) for 15–20 minutes, or until heated through. Spoon a generous portion over each toasted waffle and drizzle with a spoonful of warm sauce. Serve immediately.