A fruit flavored meade that has anything other than grape or apple is called a Melomel ...
These include Cherry, of course, as well as various citrus fruits, pineapple, peaches, pears, watermelon, ect ...
A meade that has apples added for flavoring is termed a Cyser. It is a cross with Hard Apple Cider.
A meade that has grapes added for flavoring (use raisins, lol) is termed a Pyment. It is a cross with wine.
I have seen people who flavor their meade with a wild variety and mix of fruits ... experiment at your leisure!
I do know that there's an award-winning mead available locally up in Alaska that is flavored with raspberries, black currant, and cherry... That's something I would like to try sometime.
My meade recently won 2nd place in a local wine testing ... I used Cherry and Elderberry. Cherry gives a sweet flavor, while elderberry is somewhat bitter, giving it a sophisticated middle-sweet taste.
You probably don't want to try my exact methods of meade making .... nobody I know seems to understand how it could possibly work, yet I end up with a drinkable, mellow, aged-tasting product in about 2 months, rather than 6 months to a year later.
It is perfectly safe (and a reasonably good idea) to taste your meade while it's still in the aging and maturing process. You have to "rack" your mead at least once a month, to get it off the "lees" ... the sediment that will settle to the bottom of your container. The process is to siphon out of one container into a pre-sanitized container of similar size, so that the yeast can continue to create alcohol within that environment. During the racking process, just take a little into a clean glass and try it to see if the taste needs adjustment or more time to refine.
Good flavors to start with are quite simple .... Follow the recipe I gave earlier, and add 2 crushed cloves, a stick of cinnamon (broken up, not ground ... ground will follow your mead from rack to rack), and some ginger root.
Or, you could add a pound of dried cherries (ground coarsly in a blender ... you can grind this, it'll float out of the way when racking).
Side note: If you want to add a citrus flavor, do so after the wine has settled and stopped fermenting. Citric acids help the fermentation process, which is why the glass of orange juice is added at the start .... you won't taste that orange flavor ANYWHERE in your mead if you don't add that flavor after it's finished.