So I have to ask, what type of cherries? Maraschino, Bing, Rainer, Balaton, Montmorency? Or just generic cherry.
For me, it's even less specific. It's kind of a generic stonefruit that's in between Amaretto and Bing cherry. It leans towards the darker cherry/almond side of stonefruit rather than the brighter peach/plum/nectarine side to me.
Cherry in german lagers is dark Munich.
that has always been my take.
What color rating of Munich? Isn't "dark" is dependent on maltster?
most german maltsters' dark or II munich is in the 8-10L range. I predominantly use Weyermann's which is in that range.
Some American maltsters dark is much higher L and is more like a specialty grain rather than a base malt. I wouldn't use a high % of any of those.
Durst and Avangard have Dark Munich at 40 EBC which is 14.7 Lovibond.
For comparison, Dingeman's Aromatic is listed at 19L IIRC, so you're getting way up there with some of those really dark Munich malts.
FWIW, I get this character the strongest with Aromatic malt, but I've also gotten it pretty strongly in the past in dunkels and doppelbocks I've brewed with a large amount of Dark Munich. I wasn't really checking the L/EBC really closely of my Munich's back then, but I'm wondering now whether I was using an exceptionally dark one.