I have made bourbon and cherry Heering sour, and the inverted Amaretto sour with 2x bourbon 1x amaretto. Both so delicious, cherry and bourbon do have an affinity. But reading this made me want to start a cherry ferment, that sounds so good! Also the idea of lightening with a little sparkling wine sounds good but I don’t drink enough wine for it to be practical, might try with limonata soda.