I for sure thinking of putting some roasted barley in it i just don't want it to be over powering and take away from the choclate cherry flavor. What would be a good amount of roasted barley just to give me a good idea, maybe around 1/4lb.
If you want a "chocolate" flavor, chocolate malt doesn't really give you that. Chocolate is more the color of the malt, than the flavor. It's more of a nutty flavor. So, if you want "chocolate" flavor, you might want to find a recipe that has chocolate (as in coccoa) as a flavor.
A very good simple stout recipe comes from O'flannagain's recipe. Here it is:
Ó Flannagáin Standard
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Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: 1/2 C. DME 1 Pint Water 36 hours
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.014
IBU: 17.2
Boiling Time (Minutes): 60
Color: 29 Black
Primary Fermentation (# of Days & Temp): 1 Week 68
Secondary Fermentation (# of Days & Temp): 2 Weeks 64
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU
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You'd want to mash in the 156 degree area, to keep a lot of body in this.
If you want a chocolate stout, I'll see if I can dig up a recipe.
Edit- here's a link to lots of stout recipes. Some of them are chocolate/cherry stout, some are not, but all look like a good place to start.
https://www.homebrewtalk.com/f68/