Divide into 2 balls. Put in cherry filling. Moisten edge of bottom pastry with water. Carefully twist half of the strips and place across filing 1 inch apart. Repeat going the other way.
Press strips to seal.
Fold lower crust over pastry strips and flute edge. Do not overcook. Drain and set aside. Meanwhile, in a large bowl, mix olives, cheese and dried cherries. Crumble ham into the bowl.