This depends on some variables. Do you want it to be sparkling? Or do you want it to be still? It is much harder to have a sweet, sparkling homemade brew than it is a still.
If you want it still, you will need to buy some potassium sorbate and potassium metabilsulfite which stops the yeast from consuming the sugar you will be adding. Follow the directions on the packaging and let it sit a day or two before sweetening.
For sparkling, you can prime as normal but use a non-fermentable sugar such as xylitol or lactose to sweeten. You could pasteurise, which involves heating the bottles up to kill the yeast (should really only be attempted if you're an experienced brewer). There is a stickied thread which you can read on this method. You will also need to make sure that Nottingham can make it past 10% to cause carbonation in the bottle, otherwise you might need to swap to a wine/champagne yeast.
Primary: Cherry Melomel
Bottled: JAOM, Amber Ale