Possibly, if they are growing from the roots and not the trunk, and you got some of the roots, you might be able to pot them up and grow them on to plant out in the fall. It does look as though the further-out sprouts are coming up from roots. I would think you would have better luck potting them than planting them directly in the ground, as you can pay better attention to watering a pot, especially on in part-shade, than you can to a somewhat fragile baby in the ground. One reason you may be getting sprouts is that it looks as though the mulch is too deep, certainly too deep right next to the trunk. There should be a minimum of mulch (best is none) right next to the trunk, and the root flare, where the roots grow out from the trunk and the trunk gets thicker, should be visible at ground level - the tree should not look like a telephone pole where it meets the ground. While you are digging down to the origins of the sprouts, you might pull back and possibly thin out the mulch at the same time. The mulch in all areas under the tree should be no deeper than 4". In any case, try to get down to the very base of where the sprouts are growing from, whether root or trunk, and pull them off rather than just cutting them - they WILL resprout in abundance from being cut, but might not from being pulled off - if they do, it would be in ones or twos, not multiples.

Chokecherry Jelly Prep Time: 1 hr 0 min Total Time: 3 hr 30 min Makes: About 6 (1-cup) jars or 96 servings, 1 Tbsp. each 3 cups prepared juice (buy about 4 lb. fully ripe chokecherries) 1 cup water 1/4 cup fresh lemon juice 1 box MCP Pectin 1/4 tsp. butter or margarine 4-1/2 cups sugar, measured into separate bowl BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. CRUSH chokecherries thoroughly, one layer at a time. Place in saucepan. Add water and simmer 15 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. Add lemon juice. STIR pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

I have a dozen or two of Prunus virginiana in the wild area in the back of my lot. They are amongst the few natives that are growing back there, in an area that has been colonized by many invasive non-natives! In fact, I have rescued many of the Choke cherries from the strangling vines of Oriental bittersweet. They are about 30-40 years old and still going strong. None of them are suckering, they are all growing as small trees. Not sure why? Choke cherry is not a terribly ornamental tree - I wouldn't grow it as a garden specimen. But they are great for the wild area. They are about a week away from flowering right now - but here is a photo of the blooms from last year. I have never really paid attention to the berries or whether the birds eat them. I think I will pay closer attention this year.

Yes, a picture or two or three is going to be a necessity for proper advice.