Remove the pits from the cherries, using a cherry pitter. If you don’t have a cherry pitter, you can use a paperclip. To do this, bend the paper clip such that one end sticks out at a right angle from the rest of the clip. After removing the cherry stem, insert the end of the paperclip into the top of the cherry. Circle around the pit with the paper clip, and then you should be able to gently squeeze the pit out from the top of the cherry.
Place half of the cherries and half of the cilantro in a blender. Add the chilies, adobo sauce, balsamic vinegar, red onion, and garlic. Blend until smooth.
Chop the remaining cherries coarsely. Stir the chopped cherries and cilantro into the mixture from the blender. Salt and pepper as desired.