Unfortunately you won't find too many canning recipes for cherry tomatoes since there is a safety issue of heat not penetrating the skin sufficiently. I doubt you would want to spend the time trying to remove the skins to use in conventional tomato recipes.
That being said, here is an old recipe that pricks the skin of the tomatoes, which does not appear to be tested or approved. Up to you whether you want to try.
Pickled Grape Tomatoes
Yield: 4 pints
4 cups grape tomatoes
1 tsp canning salt
1 cup white wine vinegar, 5%
1 cup Distilled vinegar, 5%
4 cups water
4 cloves garlic, peeled
4 sprigs fresh Rosemary
1. Wash grape tomatoes, drain. Prick tomatoes to help prevent skin from cracking.
2. Combine salt, white wine vinegar and distilled vinegar in a medium saucepan and bring to a boil
3. Reduce heat and simmer for 10 minutes.
4. Pack tomatoes into hot jars, leving 1/4" headspace. Ladle hot liquid over tomatoes, leaving 1/4" headspace.
5. Add 1 clove of garlic and 1 sprig Rosemary to each jar.
6. Remove air bubbles. Adjust 2-piece lids. Process 10 minutes in Boiling Water Canner.