I think you could use the oak smoked wheat if you want. It's about as smooth as rauchmalt but rather than that bacony smoke it's more orange. Think about whether you want that in your beer.
Think about how the phenolics of the cherry smoked malt will play against the phenolics in the yeast. I find the cherry smoked malt the most aggressive and most harsh in terms of phenolics.
Personally I think rauchmalt works best in smoked weizen styles but it's your beer and your vision. Maybe that cherry and orange smoke flavor will work with the banana/clove from the yeast.
I used Rauchmalt (Weyermann) in the first batch I made, but it gave a certain dry, dusty, hay-like sensation. It works in Rauchbier, but really conflicted with the clove phenols, at least to me. I used the wheat in my last batch and it accentuated the grainy, breadiness nicely, but seemed a little weak in the smokiness. I was hoping that something in the 1/4 to 1/2 pound range of cherrywood smoked would be subtle enough to just give a little more depth of character to the smoke.
Maybe:
3 lbs 8.0 oz Munich (BestMälz) (7.6 SRM) 31.1 %
3 lbs 8.0 oz Oak-Smoked Pale Wheat Malt (Weyermann) (2.8 SRM) 31.1 %
3 lbs 8.0 oz Wheat Dark (Weyermann) (9.1 SRM) 31.1 %
4.0 oz Cherrywood Smoked Malt (Briess) (4.0 SRM) 2.2 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) 2.2 %
4.0 oz Chocolate Wheat (Weyermann) (415.0 SRM) 2.2 %
1oz. Tettnang @60
Wyeast #3068