I'm looking for all the help I can get on this one. I'm trying to make
5 gallons of wine using cherry puree & honey. 3 gallons of which will
be used for a cherry melomel and 2 gallons of which I plan to fortify
with everclear to about 18% ABV and sweeten using whatever y'all
might suggest into a port.

Here's what I have on hand so far:
2- 49.6 oz cans of Oregon cherry puree
12 lbs. of Orange Blossom Honey

What I'm looking for assistance on is, well, everything else! My
initial plan is to ferment everything (the 5 gallons) dry, then split
into 1 three gallon batch (melomel) and 1 two gallon batch (port).
Then proceed with the sweetening/fortifying process. And finally rack
to 1 gallon jugs for aging before bottling.

With that said here's my questions:
1: What's the best way of sweetening the batches short of
stopping the fermentation early?
2: What should be the initial gravity to shoot for?
3: What yeast should I use?
4: According to Pearsons table how much everclear (95%
alcohol) should I use assuming two gallons of finished wine at an ABV
of around 11%?

I've made wine a few times before but my first/last 1 gallon batch of
blueberry port turned out pretty nasty. My 1 gallon batch of cherry
melomel turned out fantastic however. So this time I'm trying to kill
two birds with one stone, as it were.

Any help / input you guys & gals can give me would be greatly
appreciated.

Thanks,
Terry