Overall, the recipe looks good. There's a few things I'd do differently, such as not using boiling water on fruit, which pretty much guarantees pectin haze. Here's my take on the recipe:
4.0kg ripe fruit
2 litres warm water (120-130 F, 48-55 C)
1 tsp Citric acid
1 kg granulated sugar + 1/2 tsp sugar
1/2 1 tsp pectic enzyme
1-1/2 tsp yeast nutrient, divided
1 sachet high alcohol yeast (GV2, champagne or port)
Campden tablets
Wine Finings
Potassium Sorbate
Brandy or Calvados
Put the fruit in a nylon straining bag and crush. For cherries, I'd pit them first.
Place water in a primary fermenter and dissolve the
2 1 kg sugar, citric acid, and pectic enzyme. Add the fruit bag and cover with towel.
Make yeast starter by placing 1 cup / 237 ml warm water (85-95 F, 28-35C) in a sanitized wine bottle. Add 1/2 tsp sugar, 1/2 tsp yeast nutrient, and yeast, and swirl to mix. Cover loosely.
Let rest 24 hours.
Stir the remaining 1 tsp nutrient into the must. Using a sanitized implement, gently press on the fruit bag to release juice and stir the must well to ensure sugar is distributed. Check and record the SG.
Gently pour the starter down the side of the fermenter so it spreads as little as possible. Re-cover with a towel.
Stir the must and press gently on the bag twice per day. Check SG daily.
When the SG is below 1.010, siphon the free wine into a secondary container. Press the fruit bag to release as much juice as possible, and add to the secondary container.
After 1 week, check the SG; if the SG is below 0.998 and stable for 3 days in a row, fermentation should be complete.
Siphon off the sediment and add 1 well-crushed Campden tablet. If adding a fining agent, degas then wine, then add a fining agent. Move back into secondary storage.
After 1 to 2 weeks, rack off the sediment and check SG. Add 1 well-crushed Campden tablet.
At this point I'd bulk age for at least 3 months, adding 1 well-crushed Campden every 3 months.
Calculate ABV by the formula (Original Gravity - Final Gravity) x 131.25. Use Pearson's Square to determine amount of brandy to add to raise ABV to desired level (18%-21%). Add brandy and 1 well-crushed Campden tablet.
Note -- I'd aim for 21% ABV, as backsweetening the wine will lower the ABV, which needs to remain above 18% to avoid a renewed fermentation since sorbate is not being used.
Make 2:1 sugar syrup (2 cups sugar to 1 cup water), and sweeten to taste.
Notes:
When fortifying wine, the sorbate is unnecessary.
The indicated sugar for backsweetening (1 to 2 kg) seems REALLY high. I'd go with a lot less, since as
@cmason1957 said, you'll get cough syrup. A drier port should avoid that.
3 months is my minimum for bulk aging, although I'd probably let this one go at least 6 months.
I'd also consider starting the SG around 1.120 to have a higher initial ABV, with the understanding that getting the fermentation going could be more difficult.
I have an Excel workbook that automates the fortification calculation, but it's not a legal attachment for this site, and my site is giving me an upload hassle as well. Once I get it figured out, I'll update this post.
When I make venison or duck I either do a blackberry balsamic sauce or a ruby port and cherry sauce to go with it, and it's nice to have a complimentary tipple that can stand up to the dish to go with that 
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
