Your SG doesn't seem right at all. Mix it up better and check it again. If you didn't add sugar, there is no way that OG is correct. Or, you did add sugar? If so, that OG is HIGH. You're making cherry cough syrup rocket fuel there!
Also, waiting an hour after mixing up the must and adding the campden isn't really sufficient. More like 24 hours is customary. If you don't have fermentation starting by about tomorrow, buy some more yeast and add it.
Normally, you don't add pectic enzyme, campden, and yeast together. The campden is used to sanitize the must (probably not needed with bottled juice), and the pectic enzyme is never added with campden because campden renders the pectic enzyme ineffective. Campden can also stun or slow the yeast, although wine yeast is fairly tolerant of sulfites. Normally, you mix up the must, then add the pectic enzyme 12 hours later, and then the yeast 12 hours after that.
It should be ok, though, since you don't really need pectic enzyme in that recipe anyway. Just add more yeast if you've killed this first batch of yeast.