Have a read of this, it actually explains the process well:
http://en.wikipedia.org/wiki/Chambord_L ... _de_FranceAs a home-made item, you'll never get near it by just fermenting. You'd need to distill some clear spirit (wood chips might not be a bad idea, cognac is wood-aged), and soak the berries in the spirit. Perhaps freeze the berries first to rupture the cell walls, thus releasing more juice. Once that's done, if you're after a liqeur, mix some sugar syrup with it, and perhaps even a little honey.. It's all about experimentation though, perhaps just start with some cheap vodka and some commercial frozen berries?