In a medium bowl, combine goat cheese, cherries, oregano, rosemary, garlic, red pepper, 1/4 teaspoon salt and 1/8 teaspoon black pepper; mix well.
Trim fat from chops. Make a pocket in each chop by using a sharp knife to make a horizontal 2-inch slit from the fat side and working the knife inside to cut almost to bone or the opposite side, keeping original slit as narrow as possible. Evenly divide filling among chops and spoon into pockets. Secure opening with wooden toothpicks. Season chops lightly with additional salt and black pepper.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above drip pan. Place chops on the grill rack over drip. Cover and grill for 35 to 40 minutes (30 to 35 minutes for boneless chops) or until done (160 degrees F), turning once halfway through grilling and brushing frequently with barbecue sauce during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Remove wooden toothpicks before serving. Makes 4 servings.