Place the starter and water in a bowl along with honey in a heavy-duty electric mixer or a large bowl.
Add the dry ingredients.
Mix with dough hook (or knead by hand) for 10 to 12 minutes.
Add dried cherries and mix again about 2 minutes.
Transfer dough to a lightly greased bowl and cover with plastic wrap.
Let rise in a warm place for about 5 hours or until double in size.
Punch dough down and shape into a round loaf or 2 small loaves in the shape of your choice.
Place in loaf pans or baking dish. (I used a large souffle dish)
Cover with a cloth and let rise 1½ to 2 more hours
Bake at 425°F for about 40 to 45 minutes or until crust is a dark brown.
Remove from pan and transfer to a rack to cool.