Feed the starter by mixing equal parts of flour and water with starter. Let sit for 4-6 hours until doubled in size.

In a stand mixer, combine whole milk, eggs, sugar, salt, starter, and bread flour. Knead on medium speed for 3-5 minutes until well combined.

Add softened butter to the dough and knead for an additional 5-7 minutes until dough is smooth and elastic.

Transfer dough to a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.

Perform coil folds by stretching and folding the dough every hour for the next two hours.

Cover bowl with plastic wrap and chill in the refrigerator for about 1 hour.

Divide dough into 14 pieces, shape each into a ball, place on parchment paper, and let rise for 2 hours.

Combine cream cheese and powdered sugar in a mixing bowl and beat until smooth and creamy.

Press a well into each dough ball, fill with cream cheese mixture and spoonful of cherry pie filling.

Preheat oven to 350°F (180°C). Bake filled buns for 25-30 minutes or until golden brown.