Neither had I, but I had cherries and I had jalapenos, so I made a wine. It's popular enough that if I don't get enough cherries from my trees, my friends buy cherries for me.
Here's my notes from last year's batch.
Firecracker Wine – Jalapeno Cherry
Started 20210710
10 lbs cherries (2 gallons, with some left over)
5 lbs store-bought “Sweet Black” cherries
1 reconstituted 22oz box of raisins w/ 22oz water
12 medium jalapenos, dark, w/ seeds
Blended cherries, jalapenos, and raisins with 1 gallon water
Put in pot on stove and simmered 1 hour
Simmered 1 gallon water with 12 cups sugar until dissolved
Cool
Put into two primary fermentation buckets
Crushed 6 campden tablets and added 3 to each bucket
Let sit for 24 hours
20210711
Added 1½ tsp pectic enzyme to each bucket
Waited 4 hours
Added Lalvin EC-1118 to each bucket
No hydrometer reading – too much sediment
20210722
Screened to secondary, little less than 4 gallons in 5 gallon carboy
Simmered 8 cups sugar in 1 gallon water with 2 tsp bentonite
Added to top off carboy, still needed another quart of water
20210806
Liquid level in carboy dropped about a pint.
Racked
Lost about 1½ quarts to sediment
Simmered 8 cups sugar in 1 gallon water, added ½ – 2 quarts – to top off carboy
After racking, fairly clear, lightly sweet, fairly tart, and pretty spicy
20210917
Racked
Lost about 1 pint to sediment & evaporation
Simmered 4 cups sugar in ½ gallon hot water with 1 tbsp Sparkolloid, added 1 pint to top off carboy
20210930
Bottled, yielded 4½ gallons
Excellent, moderately spicy