This link has a little bit of info on brix and its relationship with good produce —> A brix scale is a useful tool in evaluating the quality of produce.
Essentially they say that the favorable growing conditions that elevate brix levels will also elevate the nutrient levels and flavenoids in the fruit. Sounds reasonable I guess. They also have a chart with examples of various brix levels for different produce. In my experience testing apples, cantaloupe, peaches, plums and watermelons, the numbers seem reasonable . I know that homegrown euro plums can get into the low to mid 20s or even higher. At that point they are whatever is beyond excellent I guess 
I’m assuming it’s the same with other homegrown fruits in optimal conditions, especially cherries. Here’s their chart.
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