BRAVO! that looks absolutely magnificent.
Looks awesome. I have done very similar with smoking the whole shoulder. Turns out great. I cook it very similar to a pork butt. Low and slow until 165° wrap it in foil with a little butter and apple juice. Cook until 201-203. Let it rest an hour and shred.
cherry is my absolute favorite for pork shoulder, ribs and yardbirds. I have come to prefer a combination of 50/50 oak and cherry for brisket. cherry is highly underrated smoke wood, imo.