Ok, so now I think after 27 years, I just might understand my wife’s palate. She likes porters, chocolate and fruits. So I brewed a 10 gallon batch on the fly, using BCS Hazelnut Porter as the guideline , but used the equivalent of 3 pounds of cherry juice one bottle of extract at kegging and a pound of chocolate powder (unsweetened, of course) in the boil. Man, she loves it. Better than any triple decocted pilsner I ever made (according to her). Just goes to show ya…always brew to the consumer’s palate…
Chocolate cherry porter sounds pretty damn good to me. Sounds like your wife has good taste 
How about a recipe, sounds delish.
I have it at home - I will try to remember to post it tonight - the base was the BCS hazelnut chocolate porter, IIRC…
This is for 10 gallons, which may last quite awhile:
Grist Malts:
2 row - 23 lbs.
Munich - 3 lbs.
Crystal 40 - 2 lbs.
Crystal 80 - 2 lbs.
Chocolate - 1.5 lbs.
Blackprinz - 1 lb.
Mash at 156F for 60 minutes
Other:
Unsweetened baking cocoa powder - 1 lb. at 0 min (end of boil) stir in well.
2 quarts Tart Cherry Juice (each stated to be the equivalent of the juice from 3 lbs. of cherries) added at high krausen or a day or so after - for me that was about 3-4 days in; cherry extract at kegging or bottling to taste - I used 1 bottle that was 2/3rds of an ounce and split it between the 2 kegs.
Hops:
East Kent Goldings 2.5 ozs at 60
Willamette. 1.5 ozs at 30
Willamette. 1.5 ozs at 15
East Kent Goldings. 1 oz at 0
Willamette. 1 oz at 0
Any neutral ale yeast will work - US 05, for example. I think I used a slurry I had on hand from a prior batch.