I am actually doing a little experiment for our homebrew club here in Lincoln, Ne where I toast different varietals of woods and then taste them in a tea to determine their flavor contributions. I don't have any data from it yet, but have toasted about 12 different wood varietals, including cherry wood.
I took wood chunks and cubed/chipped them. Obviously, a little larger and thicker than wood chips. But, my general process was to toast them in an oven at 350F x 3 hours spread evenly in one layer on a cookie sheet. I got a light to medium toast with this. I then took a torch and toasted the side up just a little. If you are going for a lighter toast with chips, I could see 350F x 2 hours. The aroma in the house was fantastic!
This is the website and there is a diagram about 1/2 down the page I used for the basis of my temp and time. Granted I am not distilling spirits and do not want charred wood, but I imagine the toasting recommendations are fairly similar between oak and other hardwoods.http://homedistiller.org/aging.htm
I am curious to hear your results. What style of beer are you going to age the cherry wood chips on?