Dunno about a genuine schnapps because it requires distillation which is illegal for the home winemaker but you could make a liqueur or an extract from them depending on which fit your style better.
The basics:
Liqueur - let the fruit ferment w/ sugar or honey for a few weeks then spike with a vodka or something
Extract - let the fruit sit in high proof alcohol and strain off after a few weeks
If you wanted to make a cello, make an extract and then sweeten it / dillute it with simple syrup until it tastes desirable
