Hey VP5,
Here's some yeast food for thought.
Think about what you want your end product to be, that is, sweet, semi-sweet or dry. As your recipe stands if you use any yeast that has an alcohol tolerance of 12% or more will ferment your must into a bone dry mead. Bread yeast is great in some applications, but in this case I think a wine yeast as David recommended would be a good thing.
I see four gallons of water and some cherry flavored fruit juice too. You might give some thought to substituting cherry juice for the water which will give you a PABV of 16%+. That is, four gallons of cherry juice in place of the water. I did a recipe like this last year and it's already all gone.
That will give you a wider range of yeasts to use and there are several by Lalvin (Lallemand) consider Lalvin D-47, 71B-1122, RC-212, DV21, DV10 and several by other yeast manufacturers. Most of them will ferment this to 0.998 to 1.010 which is dry to semi-sweet.
If you're looking for the cherry character doing the old swap-ola with the water<--->cherry juice would be a step in the right direction.
If you're going to use dehydrated fruit as a substitute for yeast nutrient you might consider using dried cherries instead of dried grapes (aka raisins). The raisins impart a more vinous flavor than the cherries will.
Yeast nutrient is a source of nitrogen and is measurable to the gram whereas the amount of nitrogen in raisins isn't as easily measured. Yeast nutrient is recommended by many of the leading manufacturers
Hope that helps,
Oskaar