The enzyme you speak of is called invertase. Invertase hydrolyzes sucrose (common table sugar) into fructose and glucose, which is what a sucrose sugar group is composed of. This is called an 'invert sugar' and the enzyme is made by some yeasts and even bees use it in honey production. Invert sugars do not crystalize. This is why a chocolate covered cherry cordials turn liquid when originally the cherry was wrapped in a solid sugar fondant when made. The fondant contains some invertase which does the magic. The invertase takes time to do its work so slowly the sugar fondant breaks down into it's smaller sugar groups and there is just enough water present to make the gooey liquid. I don't think any of this process is used in the making of maraschino cherries though. TL;DR: bees use this enzyme to make honey, but try to avoid eating sugar anyway