Hi Eric, don't worry, we have you covered! Check out Martin Philip's recent post on how to give any bread a chocolate makeover. He suggests starting with about 10% cocoa (based on the weight of the flour), so for this recipe that would be 47g of cocoa. He also notes that the added cocoa will soak up some liquid, so since this is already a rather stiff dough you might need to add a touch more liquid. Although the cocoa may add a note of bitterness to the bread, I think this will be balanced out by the chocolate chips and cherries. If you're concerned about this consider reducing the cocoa amount or adding a tablespoon or two of sugar or honey to the dough. Martin's article also has some great tips for judging when your darker loaf is likely to be done. 

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