ok, will do, but contamination/infection is not going to be and issue, after one week of primary before fruit addition?
I just get paranoid about that, and this will be my first fruit. (i like to do "hop teas" instead of pure dry hop to counter my paranoia of contamination, so I'm paranoid as it is, b/c I have had one instance of contamination in my homebrewing career to date, and it came from a secondary addition(I think))
I can't comment on the cherries because I have never used them, but I can comment on the contamination.
Work on getting over you parinoia, my brewing brother. It is holding you back. In 26 years I have never had a contamminated batch and have done every unorthodoxed thing you can think of to beer; going elbow deep to retrieve O-rings & thermomters, forgetting to put the lid on the bucket for several days, etc...
I've dumped a few that were un-drinkable, but not due to contamination
. My next, or current one, may become so because I am due.
But I have been able to make some good and interesting beers because of it.
A sensable approach to cleanleness and sanitation and understanding the difference is all that is required.
I have never heard of a batch being contaminated due to dry hopping. Not saying it hasn't happened, but contamination was probably caused by something else and was going to happen anyway. No cause and effect to quantify here.
On the next batch you want to dry hop, wash your hands, take out the hops, close your eyes and take a deep breath and set both the hops and your brewing spirit free.