Well I haven't made a cherry pie like you are discussing, and it sounds like you are making championship pies on some types that I am trying to get traction on.
As someone that is new to pies, maybe some of my mistakes might give insight? Hope so, gonna get them shared.
So pie with grapes, yeah grapes were on sale, well compared to much of which I had done pies before, grapes are mainly water. I actually think they ARE water. Never make grape pie. Cherries, depending on where you get them, might have more water content than what what you expect, you getting sour cherries or store bought? I doubt you haven't thought that over, but I still think they behave different than apples or peaches, either because they are smaller, or they are full of water, depending on what cherries you like. You might want to weight them and do baker's math. do you have a 100 ml standing beaker, and mineral spirits? you could totally confirm the percent of water in your cherries... um that might be kind of nerdy...
I like the idea of incorporating cinnamon into the dough, it eats water, if you are using more than a tsp, you have to adjust water accordingly, and I'd also add some cumin just because. like 3/4 tbsp cin, and 1/4 cumin. Or cloves, they are strong, I would not put more than 1/8 tsp cloves unless you really like cloves. Also don't be afraid to use a 1/4 tsp of cayenne in a sweet recipe. Heat gets subsumed in the sweet flavors, which are good in fruits, if you have sour flavors predomiate you might get them more, but it still seems pleasant. I make cakes all the time with a tsp of cayanne, and it doesn't get picked up other than it peaks out the other flavors.
Oh, acid, two lemons.
I think the dough depends a lot on the filling, I don't see fresh cherries around, much. I'm comparing them in my experience, both to making dough for grapes (too wet, fail), and blackberries/blueberries/raspberries, etc... I think it might be more like apple pies? well, it is an interesting project. I wish you well, and please do tell me if a recipe, particularly an award winning one, comes out of it.
sourdough isn't a recipe, it is a process.