Slightly moldy cherries for wine?

I have a recipe that requires boiling and is only 30-40 days for fermentation tell wine is ready. Now the problem is I have a few gallons of black tart cherries in a freezer that got shut off. In the top of each bag, only 3-12 cherries exhibited surface mold. I also had meat in the freezer that went bad, and I use the meat to gauge the time for spoilage. I had thin cut pork in sealed grocery store packaging and the middle was fine, w/ the edges turning color, and turkey being uniform in color. Cheese was fine. Some items were very, very slightly under room temp. So should I use these cherries to make wine, and also since they are boiled wouldn't they be fine. I scooped off 1/3 of each bag and threw them out just as precaution. They are frozen now, and await my decision. Thanks for all help.