Brix is basically percent sugar. If we assume whole pitted cherries have the same sugar content as puree, then you are looking at 14.5 oz. time 23%, 3.3 oz. of sugar @ 46 points per pound per gallon. (9.5 points/# of gallons) Figure 8 points SG to 1% ABV. If this is a one gallon batch, you'll add about 1.1 % ABV, in a five gallon batch about 0.2
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk