I've used alot of cherry in the past 8-9 months, and just brought another bag of chunks home today. Cherry has been a good overall smoke wood for me so far...hickory/cherry is good for brisket and other heavy/deep flavored meats, while cherry alone is still good for most applications. Cherry isn't a strong smoke like hickory or mesquite, so if you want the cherry flavor and aroma, but a bit stronger, use some hickory along with it for more of a bite.
Cherry doesn't seem to carry itself very well with really spicy dry rubs, IMO. With my cherry spiced/cured beef brisket, which was a pretty zippy recipe of brine/cure and a lighter dose of heat and spiciness for the dry rub, the cherry smoke was there as more of a back-ground flavor (but that's what I wanted in this case). With milder dry rubs such as my red bell pepper rub, which is a very simple and basic blend, the cherry smoke seems to be more prominent, but still lends to a milder overall flavor profile. I've also used cherry in a few hot smokes for fish, and it was equally tasty.
Apple is great with pork ribs and poultry when using a milder rub as well.
Main point being, fruit woods in general give a milder and sweeter smoke. If you want a strong flavor, the fruit woods aren't what you want to use. In combination with something else, now that can give you a nice sweet background with more punch right up front...it's all in how you use them and what you want your smoke to taste and smell like.
I love Cherry with Chicken and cheese. I agree that Apple is great with a lot of smokes and my favorite is Pecan.