Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Combine all of the dry ingredients into a medium mixing bowl. Whisk to combine.
Make a well in the center of the dry ingredients and add the buttermilk. Mix with a wooden spoon until flour is incorporated. Knead a few times by hand if necessary.
Add the cherries and knead to combine. Form a ball from the dough.
Put a piece of parchment paper on your work surface and turn out the dough. Shape the dough into a 2" thick round loaf. Cut a 1-inch cross through the top of the bread with a sharp or serrated knife.
Pick up the dough by grabbing the edges of the parchment paper and put the loaf into a 5-qt dutch oven. Cover the bread with the lid and bake for up to 55 minutes or when the bread reaches an internal temperature of 210° when tested with an instant-read thermometer inserted into the center. *The bread will sound hollow when tapped.
Allow the bread to cool on a wire rack for 30 minutes. Wrap in an air-tight to store.
Notes
This bread can also be baked on a baking sheet. If it starts to brown to much before it's finished baking, cover it with a piece of foil.The bread may sound hollow when tapped before it's completely baked. I recommend using an instant-read thermometer and baking to an internal temperature of 210° F.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.