The cherry juice concentrate is a great idea. It's usually in a little bottle, maybe 10 or 12 ounces. I wouldn't do more than two bottles before giving it a week to ferment and then taste. If you find after the cherry refermentation that you want more cherry, you can add a sugar free syrup or extract to taste, thereby skipping additional fermentation.
I'd also just do it all in primary. You can go 6 weeks or more, as long as your temps are not excessive. Also, if it's not a big hassle you can run the cherry juice down the inside wall of the carboy by leaning it at an angle.
As for the nibs, I toast them if they're raw and then throw them in loose. Some people prefer short exposure times but I'm not among them.
There are so many ways you can do this and none mentioned so far are "wrong". So go with what works for you and keep good notes of course.