For stuffing, in a medium bowl stir together goat cheese, cherries, oregano, rosemary, garlic, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone (or the opposite side). Spoon one-fourth of the stuffing into each pocket. Secure the openings with wooden toothpicks. Sprinkle chops with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chops on the grill rack over pan. Cover and grill for 35 to 40 minutes (30 to 35 minutes for boneless chops) or until chops are slightly pink in center (160 degrees F), turning once 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. Place chops on grill rack over the burner that is turned off. Grill as directed.) Remove toothpicks.