In as cast iron pan, over medium heat, toast the ancho chile and the Chile de Arbol for 1 minute. Transfer toasted chiles to a medium saucepan.
Add 1/2 Cup cherries, cherry juice, water, 1/3 Cup brown sugar, the allspice and 1 Tbsp cacao nibs. Cook over medium heat for 10 minutes, or until the liquid has reduced to 1 Cup.
Allow mixture to cool a little (so it won’t explode the lid off the blender!), and transfer to a blender. Puree mixture in the blender and strain into a mixing bowl.
In a nonstick pan, place 4 Cups cherries, 2 Tbsp brown sugar, and smoked salt. Saute for 2 minutes to let the juice release. Remove the fruit from heat and add the puree to the mixture. Reduce the liquid and then add to the fruit. Add 2 Tbsp cacao nibs to finish.
Yields about 3 Cups