Keep in mind none of the OP's bottles are champange bottles, neither wine bottles or liquor bottles are designed to hold pressure.
It seems safe to say your cherry wine is still fermenting. I see a couple options:
1. Uncork, pour into carboy, purge headspace with CO2 if you have the equipment
2. Bottle pasteurization. This is something I've not done but I've seen some threads around, you will have to do a bit of research, but in a nut shell it involves heating the bottles and killing off any critters in there. Here is a link to get you started if that interests you: http://www.homebrewtalk.com/f11/resu...riment-121101/