Drain the thawed cherries, reserving 1 tablespoon of the cherry juice, if using instead of cherry liqueur. Place the cherries in a blender container or a food processor bowl. Cover and blend or process until the cherries are nearly smooth.
Transfer the drained cherries to a medium heavy saucepan. Add the ketchup, brown sugar, lemon peel, lemon juice, cherry liqueur or reserved juice, salt, ginger, liquid smoke, cinnamon, and allspice. Bring the mixture to boiling. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, rinse chicken wings and pat dry with some paper towels. Arrange the wings in a single layer in a 15x10x1-inch baking pan. Bake in a 375 degree F oven for 30 minutes. Drain the fat from the wings. Return the chicken wings to the baking pan.
Pour barbecue sauce over wings. Bake for 5 to 10 minutes more or until the chicken is tender and no longer pink.