In a large bowl, combine cherries and apple juice. Cover with plastic wrap, and let stand for 20 minutes. Strain, discarding excess liquid.

Prepare Hot Cross Buns Dough as directed through step 2. Stir in cherries, and continue as directed.

Preheat oven to 375°F (190°C). Spray 2 (9½×5½-inch) loaf pans with cooking spray.

Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Pat dough into a 16×8-inch rectangle. Sprinkle with chocolate. Starting with one long side, roll dough into a log, pinching seam to seal. Using a serrated knife, cut log into 12 pieces. Roll each piece into a ball, concealing as much chocolate inside roll as possible. Arrange 6 rolls in each prepared pan. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed and rolls have risen three-fourths of the way up pan, about 25 minutes.

In a small bowl, whisk together egg and milk. Brush tops of rolls with egg mixture.

In a medium bowl, whisk together flour, cocoa, and 6 tablespoons (90 grams) water, 1 tablespoon (15 grams) at a time, until a thick paste forms. Using a pastry bag fitted with a Wilton #10 tip, pipe paste over top of buns to form a cross.

Bake until golden brown, 25 to 30 minutes. Brush warm rolls with Apricot Glaze.