Can't say as though I have ever tried cherry when cooking. Depends on what I am cooking really. Favorite is probably hickory for most everything from pork to veni to turkey. We have plenty of hickory and maple around. Use apple, pecan, and maple some too.
Mostly hickory because all I have to do is walk outside and whack a tree down, they are everywhere down here. Never tried cherry, not nearly as common but certainly plenty of it here and there. May have to give it I try. I use hickory green or dry.