Ok, so you say that the SG is 1.132. Now taking dry/finished as 1.000, that drop of 132 points equates to 17.9% ABV.
Hence it depends on where it actually stop's as to how dry it may end up. If you manage the fermentation correctly it should hit 1.000 or less. Now if it stops above 1.000, then there's a lower % ABV and some residual sugar. That being the case, I'd taste it and see if it's roughly where you like it. If so, then stabilise it (sorbate/sulphite), then progress to the clearing/racking stage(s).
If it did finish too dry for you, then still stabilise it, but then back sweeten it gently (testing the gravity after each small addition of sugar/sweetener/honey/whatever). That way you'd sweeten it to your taste before starting on the racking/clearing processes.
Some like to age it first, to see if it recovers any of the honey character.... but if you have to use honey to sweeten it, then I usually do that before clearing/racking as honey can cause a haze to appear in a cleared mead - that way, the haze normally drops out with the other sediment during racking.
Don't forget, you will probably have to age this for some time, because people do find that higher alcohol cherry based meads can taste like "robitussin"/cough medicine, if you try to drink it too early and it's not ready.