Cherry stout?

Over the Summer i bought 10 pounds of sour cherries, pitted them, and froze them for use in a beer. I had intended to do a cherry stout. Although I have been an all grain brewer for years, I am just now getting into designing my own beers, rather than using someone else's recipe.

What I am struggling with is what KIND of stout would marry well with these cherries. I am leaning toward a sweeter stout like an Oatmeal stout, but would welcome any feedback you have before I sit down and start designing this beer in Beersmith.

I am just in the middle of this! My stout is fermenting as we speak! I went with an All American Stout and Midwest frozen tart cherries. Here's the recipe:

Title: All American Cherry Stout

Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.053
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.068
Final Gravity: 1.017
ABV (standard): 6.65%
IBU (tinseth): 46.04
SRM (morey): 40

FERMENTABLES:
9.5 lb - American - Pale 2-Row (67.9%)
1 lb - American - Caramel / Crystal 90L (7.1%)
1 lb - American - Roasted Barley (7.1%)
1 lb - Flaked Oats (7.1%)
0.75 lb - American - Chocolate (5.4%)
0.5 lb - American - Carapils (Dextrine Malt) (3.6%)
0.25 lb - American - Black Malt (1.8%)

HOPS:
0.75 oz - Columbus, Type: Pellet, AA: 16.3, Use: Boil for 60 min, IBU: 41.08
0.25 oz - Columbus, Type: Pellet, AA: 16.3, Use: Boil for 10 min, IBU: 4.96

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)

NOTES:
Mash: 4.4 gallons @ 165* (1 Hour)
Target Mash Temp: 152*
Sparge: 5.5 gallons @ 170* (10 min)

Boil: 60 minutes

9 oz. DME for 1/2 gallon yeast starter shaking.

Rack to secondary with 10 lbs. cherries. Age three weeks. Prime with corn sugar, bottle and condition for three weeks or more.

4.5 oz priming sugar dissolved in 2 cups boiled water for carbonation.

I hit my OG @ 1.063.

Okay, apparently I went ahead. Critique on this recipe? I put it together based on a few others and am purposefully omitting the Black Patent Malt, and using roasted barley tea rather than roasted barley... and am considering a decoction of cacao nibs in addition. Question, will this be sweet enough to balance the sour cherries? They give a distinct cherry flavor, but no sweetness at all.

Doug's Imperial Chocolate Cherry Stout

8 pounds pale American 2 row
7 pounds Maris Otter pale malt
1/2 pound rice hulls
1 pound crystal malt 80L
1 pound oats, flaked
1/2 pound chocolate malt
1 pound roasted barley tea
1 ounce saaz hops - boil 90 minutes
2 ounces Goldings East Kent boil 45 minutes
1 ounce Goldings East Kent boil 30 minutes
8 pounds fresh frozen sour cherries added to the secondary for 10 days

If it's not sweet enough you can always add lactose.

Why no black patent? I'm loving it in my cherry stout.

It looks fairly similar to mine.. different hops. Oh, and I was planning on using a London Ale Yeast. One more question.. will this keg well? or do I need to bottle. This will only be the second keg I have made if so... all these years I have been bottling! Incidentally Beersmith says my OG would be 1.093!

I can't answer that since I haven't upgraded to kegging yet.

I have a cherry stout that's been in bottles for about 8 months now, made using sour cherries. The cherry flavors are only just starting to blend with the stout flavors. The good news is that after the ridiculous aging period, I suspect this will taste pretty good, but if I make another batch, I'm definitely going to plan to age in bottles for at least a year.