Preheat the oven to 400 degrees Fahrenheit.
While the oven preheats, pit the cherries. Take an empty bottle (coke, beer, tonic water), place a cherry in the neck, and punch through the cherry with a chopstick or other long and thin kitchen utensil. The pit will fall to the bottom of the bottle, leaving the cherry pitted. Sometimes you have to work the pit out with your fingers.
Mix the pitted cherries with a 1/2 tablespoon extra virgin olive oil and salt in a bowl.
Pour into a 9x9 inch baking dish and bake for 25 to 30 minutes or until the cherries have darkened in color.
While the cherries cook, prep the rest of the ingredients. Whisk together the extra virgin olive oil, lemon juice, sun-dried tomatoes, capers, sugar, red pepper flakes, and kosher salt in a bowl.
Once the cherries are done roasting, pour them in with the rest of the ingredients and mix together. Once the sauce cools down to room temperature, add the parsley and mix.
Switch the oven over to broil.
Lightly butter the ciabatta bread if desired and broil until toasted, 3 to 5 minutes.
Spread the toasted ciabatta bread with goat cheese. I like to put a little of the Roasted Cherry Caper Sauce on top of the goat cheese, then a slice of the smoked turkey, and then top with more of the sauce.
The Roasted Cherry Caper Sauce is adapted from the recipe "Lemon Halibut with Caper Sauce" in the Weber's Big Book of Grilling.