Reading mixed messages on the success of using pure cherry concentrate...

Picked up a bottle of 100% pure, preservative free, cherry concentrate.

Did a search here but didn't really see any consensus on successful use of it.

Want a cherry whisper but reading that if mixed in the primary, I'll lose all cherry aspects...is this correct?

Reading that if I pitch it into the secondary, it'll ferment out and I'll lose it there as well...is this correct?

Reading that it may be best to use it at bottling...I want a carbonated cider...will I still need priming sugar as well as concentrate or does cherry concentrate have enough sugar to bubble up my junk?

Any help is appreciated...

https://www.homebrewtalk.com/f32/help-can-too-much-tart-fixed-432058/

I used concentrated cherry juice and it completely overwhelmed the apple flavor. I used 2 cups for 5 gallons and it unpalatable. I then diluted to 8 gallons and it is delicious, but with no noticeable apple due to the overwhelming cherry flavor. I would start out very, very light. You can always add more.