Words to the wise...
Inspired by Kerry's lovely fruit confection, I tried the same with blueberry powder. The results were outstanding- intense purple color, huge berry flavor.
So I tried again, with cherry. I couldn't find cherry powder at a reasonable price, so I put freeze-dried cherries in my food processor and ground them to powder. I should have recognized what might be coming when that powder immediately turned lumpy... But I went ahead with my experiment, and about 30 minutes later had a melanger whose wheels were glued to the floor with sticky cherry goo... well, it was time to take my melanger apart and give it a thorough cleaning anyway, and now I have about 270 gm. of cherry-flavored cocoa butter to use in baked goods
Not sure if the cherry powder is just so hygroscopic that it pulled enough water out of the air to gum up the works or if the cherries were insufficiently dry. But for the next try, with mango, that mango's going in the dehydrator for a few hours beforehand!