Grease a 9x13" (or larger) baking pan with non-stick baking spray. Pre-heat your oven to 350°F.
Once the dough has finished rising, punch it down to expel the gases that have developed during while it was rising.
Allow the dough to rest for 10 minutes.
With a rolling pin, roll the dough out into a 12x16" rectangle.
Use an offset spatula to spread the cinnamon-sugar schmear over the surface of the rectangle leaving a 1" margin on the wide edge farthest from you (for sealing after rolling).
Spread the cherries over the dough covered in the schmear, avoiding the bare margin.
Beginning with the edge closest to you, start rolling the dough tightly.
Pinch the bare section of dough to the underside of the roll to seal the dough.
Cut the sweet roll into 12 slices of equal size.