I haven't made the cherry VH before, but the others I've used or tasted from someone else have all turned out good.
I've made a cherry using frozen cherries from GFS and it turned out very good, so I don't think you could go too wrong either way.
I suppose the pros for the VH are that the instructions are there on the can, so you'll have some guidance, although I still measure everything when making these as well. When I made the black currant from VH, I found their additions for acid to be off.