Preheat an outdoor grill to medium-high heat.

Combine cherries, 2/3 cup water, brown sugar, balsamic vinegar, tomato paste, garlic, salt and red pepper flakes into a small saucepan over medium heat. Bring to a boil, then reduce heat to medium. Simmer for 10 minutes, until cherries have softened.

Transfer to a blender and blend until smooth. Return to the pot over medium heat.

In a small bowl, combine corn starch with 1 tbsp water. Mix well, then pour cornstarch slurry into the bbq sauce. Stir well until sauce has thickened.

Divide the sauce into two containers. Half of the sauce can be used for the pork chops, and the other half can be stored in the refrigerator for 2 - 3 weeks. Discard any remaining sauce that was used to baste onto the pork chops.

Lightly oil the grate of the grill. Place pork chops on preheated grill and cook until no longer pink in the center, about 3 - 5 minutes per side, depending on the thickness of the pork. Two minutes before the pork is done, brush on a good layer of the bbq sauce onto each side of the pork chops.

When internal temp of the pork reaches 145 degrees, it's ready.