Looks yummy. Couple questions. When are you adding the cherries. Primary or Secondary? 12lbs seems like a lot to add IMO, unless you are going for a really strong cherry flavor. How intense do you want the fruit flavor to be?
I wouldnt plan on using the Sparkolloid unless your mead doesnt clear after significant aging (6+ mo).
Also, I am a no heat guy and just add the honey straight to room temperature water and stir like crazy until its dissolved. If you want to be safe and heat the honey to pasturize it thats fine, but you risk losing some flavor and aromatics from the honey. I know there are many mead makers out there that dont use any heat and havent had issues with infected batches.