Hi Jeanne! Cherries certainly can release some liquid when baking, especially if they are on the large side. We would recommend rinsing the frozen cherries for a few seconds under cool water to help thaw them slightly. Then pat dry. You can toss them in a touch of flour right before mixing them into the batter. That can help prevent the larger fruit from sinking. As for bake time, whenever you use frozen fruit, you may have to add a few additional minutes. Check after the recommend time in the recipe...if you are still noticing some wet spots or your tester is not coming out clean, add a few more minutes and check again. Adjust as necessary until that center looks set and your tester comes out clean.

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