Here is a recipe I came up with a few years back:
13 lbs Belgian Pils (sub in extract)
2 lbs Belgian Munich (mini-mash, or use munich extract if you can find it)
3 oz lbs Belgian Chocolate (Malt)
Mash at 152 or so to leave some sweetness as the honey and cherries will dry the beer out a bit.
1 oz Hallertau at 90 min
.5 oz Saaz at 10 min
2 lbs Clover Honey at flame out
OG around 1.100
Belgian Yeast of your choice start it cool and let it rise on its own.
I haven't had one in a long time, but if I recall correctly the cherries aren't over the top so add maybe 5 lbs in secondary and taste periodically until the desired contribution is reached.
I never brewed it, but several people did (or similar variation) with good results:
http://www.brewboard.com/index.php?showtopic=61840