Hi McJeff,
Yes, I macerate when I use fresh fruit, especially berries. You'll get better flavor, tannin, color, sugar and extraction. If you're planning on cold soaking I'd recommend a sulfur addition of about 25 ppm to keep microbes from invading your soak before you inoculate with yeast. Use your sulfite first, follow with the enzyme and then pitch your yeast when you feel the cold soak has run long enough.
I tend not to cold soak melomels in favor of longer fermentation contact. I've had better luck with cold soaking grape wine than fruit in the primary melomels.
Hope that helps,
Oskaar