Cherries are drupe fruits that are categorized under the genus Prunus andthe family Rosaceae. Although their different species are extensively used worldwide, the commercial cherries are categorized into two species i.e. Prunus cerasus (tart/sour cherry) and Prunus avium (sweet cherry). The cherries harbour various phytochemicals such as polyphenols, flavonoids, and anthocyanins in their fruits, leaves, and stems. Due to their phytochemical constituents, cherries can be utilized as anti-inflammatory, antioxidant, antidiabetic, and anti-aging foods. Apart from this, cherries are also used to treat cancers, arthritis, and neurological disorders. Moreover, Cherries are used as functional foods as they contain some nutritional elements (such as potassium) and organic molecules (such as amino acids, vitamin C, carotenoids, melatonin and dietary fibers). The sour cherry (Prunus cerasus) is found to be more effective in disease treatment and is rich in medicinal properties than sweet cherry (Prunus avium). A significant increase in production of sour as well as sweet cherries has been observed due to their increased consumption owing to their varied nutritional and medicinal properties. In this review, we have included the different therapeutic and functional properties of Prunus avium and Prunus cerasus along with few other species of cherries with relevant studies performed to evaluate their pharmacological properties. Mechanistically, cherries exhibit relatively high antioxidant activity, low glycemic response, COX 1 and 2 enzyme inhibition, and other anti-carcinogenic effects in vitro and in animal experiments. Well-designed cherry feeding studies are needed to further substantiate health benefits in humans.