To make the dough, stir the malt syrup (or honey), yeast, and salt into the lukewarm water. Place 3 1/2 cups flour into a mixing bowl and pour in the malt syrup mixture, brown sugar, honey and vanilla extract.
Using a stand mixer fitted with the dough hook, mix on the lowest speed until dough comes together, about 2-3 minutes. Add the cherries. You may need to add a few teaspoons of flour with the cherries for proper kneading. Increase speed to medium and mix until dough is smooth about 5-6 minutes. Add additional flour if necessary. The dough should form a stiff, smooth ball. All ingredients should be hydrated. If dough seems too dry add a few drops of water.
If mixing by hand, use a large, wooden spoon and stir for about 3 minutes, until well mixed. Then add cherries. Then knead again for 7-10 minutes until you have a smooth dough.
The dough should be stiff but smooth and satiny.
Immediately divide dough into 8 equal pieces. About 4 - 4.5 ounces each.
Roll each piece into a round ball and poke a hole in the center of dough. Gently rotate your thumb around the hole to loosen dough and widen the hole. Try to make it stretch evenly so it's equal thickness all the way around.
Place each bagel on cornmeal dusted parchment lined baking sheets allowing, 2 inches of space between. Mist lightly with oil. Cover with a double layer of plastic wrap. Refrigerate overnight.