I made a sour cherry wine a few years ago. It was, well, not great. It was harsh and bitter. I left it in the jug (it was one gallon from fresh sour cherries) and ignored it. I saw Ken Schramm at a conference, and he served a wonderful mead that had cherries in it. I asked him how he did it- and he said that honey made a huge difference in the smoothness. Even though I made a wine, I might try adding some honey.
I did that. The honey fermented out (I don't like sweet wines), but I was left with a decent wine in the end.
The point to this story (and I DO have one!) is to make a wine. But maybe add 1/2 cup honey as part of the fermentables. Let that ferment out, and possibly add a bit more. (I also do that with my crabapple wine).
As far as a recipe, I'd go light on acid blend and tannin powder, at least initially, until you see what kind of flavors you end up with. My winemaking idol, Jack Keller, has recipes for cherries:
http://winemaking.jackkeller.net/reques61.asp to get an idea.
Maybe get a 12 ounce frozen can of Welch's 100% White Grape (without preservatives) and try something like this:
http://winemaking.jackkeller.net/request206.asp
What to do with Cherry Juice?
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