Sprinkle yeast over warm water. Add 1 tsp sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and active.
In the bowl of a stand mixer, add dissolved yeast mixture, milk, remaining sugar, salt and egg. Whisk together. In another bowl whisk together flour and cocoa powder.
Add one cup of flour mixture to stand mixer. Use the hook attachment to combine ingredients. Follow with coconut oil. Add remaining flour, 1 cup at a time. Knead until dough is smooth and cleans the sides of the bowl. If dough is too sticky, add 1 Tbsp of flour.
Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let dough rest at room temperature for 60 minutes.
To make filling: Meanwhile, combine softened butter and vanilla paste. Stir together. It should resemble the consistency of mayonnaise. Set aside.
Transfer dough to a lightly floured working surface. Roll dough into a 18 x 12-inch rectangle. Spread softened vanilla butter over dough, leaving a 1/4-inch border around all sides. Sprinkle brown sugar over butter. Top with white chocolate chips, chocolate chips, and cherries. Gently press filling into dough. Sprinkle salt over filling.
Roll dough into a tight log, starting with long side. Slice log into 12 equal slices. Place cut slices into a lightly greased 13 x 9 inch pan. Cover with plastic wrap and let rest for 30-45 minutes until dough has risen.
Preheat oven to 350 degrees F. Uncover rolls. Bake for 28-30 minutes. Let rolls cool slightly before pouring vanilla glaze.
To make vanilla glaze: mix together powdered sugar, vanilla bean paste and milk. Stir until smooth. If glaze is too thick, add milk 1 tsp at a time until desired consistency is achieved.