TA 1.1 which is high ... Any suggestions to bring this to a reasonable .6 to .
.8. Should it be deluted before starting fermentation?
If it is just juice and not concentrate, no ... I would not dilute to adjust the TA. You would just be diluting out flavor.
While ideally, you want a balanced approach to reducing TA (tartaric verses malic) ... Malolactic fermentation is one way to reduce the portion of TA due to malic.
Using a yeast which metabolizes malic acid such as Lalvin 71B-1122 is another.
Blending the final product with a wine of lower acidity is another good way and much less trouble. In this way you merely concentrate on managing pH in your cherry must/wine and then use blending (with some other wine of lesser acidity) prior to bottling to correct acidity to taste.
I would not recommend trying to reduce the malic thru chemical means. Reducing the TA in a high malic acid must using chemicals is not as straightforward as with a must where the reduction is predominantly tartaric. Chemical reduction of malic in particular requires that the must be brought to something called its “isoelectric” point, which involves a careful modification of the pH, making the pH actually higher specifically first. Furthermore, when you use the appropriate chemical such as Acidex (a "double salt" of calcium carbonate), you have to observe the proper technique in order to affect the malic ... rather than just the tartaric, which is the case with improper technique. Reducing tartaric and leaving the malic untouched will result in a wine that, as far as taste, has an even harsher edge than it did to begin with.
Note that straight carbonates such as potassium and calcium only reduce tartrates. As such, adding things like chalk etc does nothing to help you with a high malic acid must. “Cold stabilization” will not help either .... malic acid does not precipitate its salts ... just the tartaric will fall out.
I’d recommend that ... for fermentation use 71B-1122.
Get some test tape and keep on top of pH to have a successful ferment.
Then IF necessary, blend the wine to taste afterward if the acidity is in fact much higher in the final product than you want. There is no harm in bottling or storing this batch of cherry wine until you can produce another complimentary wine to blend with ... apple, banana, etc. The likelihood is that the cherry wine will be just fine.