I would do the following:
1) Heat 1 - 1.5 gal water to 160-ish and steep the specialty grains for 20 mins (lid on). Shooting for 155F final temp once grains are added.
2) Remove grain, crank the heat and bring to boil.
3) Add about 1/2 of the extract, once it is dissolved, add the bittering hops
4) With 15 min left add the rest of the extract
5) Add the aroma hops at 10 min left
6) End boil and remove bag(s), cool.
7) Prepare the dry Danstar Munich Wheat Yeast, and pitch once the wort has cooled down from an ice bath.
8) Leave in primary fermentor for 14 days.
9) Put cherry puree and enzyme in secondary, rack beer on top of puree. NO STIRRING, don't want to add any oxygen!
10) Secondary for 2 weeks.
11) Transfer to bottles, adding priming sugar and cherry extract (only if needed; taste a little to see how much cherry flavour you have).