Preheat your grill to 375°F preparing for indirect grilling.
Line a sheet pan with foil and lay the cherries out on it, drizzle with coconut oil and sprinkle with sugar. Grill over indirect heat while the grill is preheating, and while you make the crust and cheesecake, between 15 and 25 minutes. Once they’re split, juicing and bubbly, remove from grill and transfer them to a saucepan. Set aside.
Pull out the cream cheese and let it come up to room temperature while you make the crust
Using a stand mixer, or by hand, cream together the butter and sugar for the crust. Add the flour and cocoa powder, using a pastry cutter or two butter knives to cut the sugar mixture in to the flour and cocoa powder until you have a crumbly mixture that will stay together when pressed.
Spray a spring form pan with non-stick and then press the crumb base into the bottom and then up the sides of the pan. Bake over indirect heat for 10 to 12 minutes. Remove from the grill and set aside.
Cut the cream cheese into squares. Blend them with the sugar, flour, and vanilla, using a hand or stand mixer. Add the eggs and the yogurt, beating on low until smooth.
Warm the cream until steaming. Pour the cream over the chocolate chunks, stirring until melted. If the chocolate doesn’t all melt, use the microwave in short 15-second bursts until everything is melted.
Pour the filling into your crust lined pan. Swirl in about half of the dark chocolate. Bake at 350°F for approximately 45 minutes. You can test the doneness of your cheesecake by carefully jiggling it. If the center‐inch still moves like jello you’re ready to pull it out.
Cool in the pan for about 15 minutes, then remove the sides of the pan and cool another 15 minutes. You can serve still warm, or chill for at least an hour. Do not put it in the freezer.
While waiting for the cheesecake to cool, add the water, sugar, and cinnamon to the cherries. Bring them to a simmer. Allow to cool, or keep warm.
When you’re ready to serve, Top the whole cheesecake with the fire roasted cherry mixture, slice and drizzle with the remaining chocolate.