Place flour, yeast and gluten in the bowl of a stand mixer. Beat on medium-low for 1 minute. Add water and mix for another 2 minutes. Add salt and continue mixing for another 8-10 minutes on medium speed.
Remove dough from bowl and lightly knead into a ball. Let rest on the counter for 15-20 minutes.
Preheat the oven to 450˚F (232°C).
Flour your work surface generously. Divide dough into 5 equal portions and roll each piece out to a 1/2-inch thick, trimming it into a 8-inch by 8-inch square shape. Sprinkle each square with 1/5 of the white chocolate chips and a sprinkling of chopped cherries. Roll each square into a tight roll, gently rubbing the dough with a wet finger to make sure it’s smooth all over. Cover lightly and let the loaves proof for 40 minutes in a warm area.
Place uncooked loaves on a baking pan lined with parchment paper and bake for 20 minutes, or until the surface is a deep golden brown. Remove from oven and let stand for 15 minutes before removing from pan.
Once cool, wrap loaves in plastic wrap to keep fresh. Loaves will keep in the refrigerator for up to a week.