Cherries are hard to use in beer. The fruit flavor that you notice the most in beers, usually comes from more tart/acidic fruits, not overly sweet ones. A trick that I have heard, but have not actually used, is to add a bit of lactic acid to fruit beers that use sweet fruits like cherry or strawberry, and that will actually accentuate the fruit flavors in the beer. Also, you would probably not want very sweet cherries, try a more sour variety.
Taste for flavor before bottling and if it doesn't have enough fruity flavor, maybe try a bit o' lactic acid.
On the fruit beer I made, the flavor was there, but it didn't really come across as fruity because it was so dry and actually a little too tart like the post above. Some lactose at bottling helped out a lot there, adding back a lot of sweetness that made it seem fruitier. In general, a nice balance between tart and sweet makes it taste the fruitiest.