I know there are Island Mist kits with cherry flavors, but that's about as far as I've gotten.
If you wanted to go an alternative route:
Now I'm not positive, so don't quote me. But I've been looking into doing some cider batches with cherries added in secondary, and almost every thread/post/article I've found mentions using tart/sour cherries over sweet. *Supposedly* sweet cherries produce a medicinal taste in the finished product; I have no clue if this is only when fermented dry or if they're added to backsweeten after stabilization.
(Tart and sour are used interchangeably with these cherries.)
Montmorency cherries are the standard tart cherry in the US because they're used in pies. They have a bright red skin, but are yellowish on the inside due to lack of pigment. Fresh Morello cherries are, to my knowledge, absolutely impossible to find in the US (being 6 months out of season can't make it easier). They are supposed to be more sour than Montmorency, are more firm, and have a deep red pigment all the way through. One page I found said they have a pretty unique taste. The third sour cherry I've managed to find are Balaton cherries. I haven't found much on these regarding fermentation, but what I've read suggests that although they are sour cherries, they're sweet enough to be eaten fresh. They also are a deeper red and have pigmentation all the way through the fruit.
If you decide to go for frozen, Gordon Food Service has fairly large bags of pitted montmorency cherries, and they tend to be very low cost for most items. I can't speak for the quality of their foods since I've only purchased equipment from them before. If you want to do a quick and easy alternative just for the sake of experimenting, RW Knudsen has a pretty good variety of juices from concentrate without preservatives. I've used their "Just Tart Cherry" juice multiple times (montmorency cherry juice) and have seen a Black Cherry juice as well. You should be able to find these juices in your grocery store. There is definitely a difference in brand though - I've tried the Lakewood brand tart cherry, and it was much sweeter and less tart than RW Knudsens.
If you do happen to find morello cherries, I'd love to know where - all I can find right now is 2.2lb packages of pureed cherries from France for ~$150 in shipping without any mention of preservatives.