1Stir cherries,broth,preserves,ketchup,vinegar, chipotle peppers,thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2Preheat grill to high. Oil the grill rack.
Remove the chicken from the marinade. Transfer the marinade to a medium skillet. Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half. 12-15 minutes.
3Meanwhile,reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle. 7-9 minutes per side. Let the chicken cool slightly. Serve with the sauce.