Sour cherry wine is harsh and astringent for about 9 months after making it, but it gradually smooths into a wonderful wine.
A meadmaker named Ken Schramm told me at a conference to use some honey to "smooth" out sour cherry wine, and I tried it. He was right- it turned out great! I only used about 1/2 cup of honey, and the honey fermented out.
I think the combination of time, and the little bit of honey, gave the wine it's smooth rich flavor.
Winemaking, especially with fruits like sour cherries, is not for the inpatient.
Since you're below 1.010, it's time to rack to secondary, top up, and walk away for at least a couple of months. Rack whenever you have lees 1/4" thick after 60 days, top up and then let it be.