Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover with plastic wrap or a lid and let sit for 12 hours.

Drain and rinse the rind completely.

Combine drained rind and 1 gallon water in a stock pot. Bring to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour. Drain and set aside.

Place cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, cherries, and lemon slices in the stock pot, stirring until sugar dissolves.

Add rind to the pot, bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag.

Sterilize jars and lids in boiling water for at least 5 minutes.

Pack rind and vinegar mixture into hot, sterilized jars, leaving 1/4 inch of space at the top. Remove air bubbles using a knife or spatula, and clean rims with a moist paper towel. Top with lids and rings.

Place jars in the stock pot with water level 1 inch above lids. Boil for 10 minutes to process.