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Spread 1 tablespoon of the oil on a baking sheet. Place dough in the middle, turn it to coat with oil, and press out evenly to a rectangle about 8x12 inches. Cover the top with a clean kitchen towel and leave to rest until slightly puffed, about 45 minutes.
To grill the bread, cut dough into 4 pieces and sprinkle with rosemary. Press cherries into dough. Drizzle with remaining 1 tablespoon oil and sprinkle with salt. Prepare a gas or charcoal grill for medium heat cooking, leaving half the grill with no fire under it. Place dough on grates away from the flame and cook with the grill lid closed, moving bread frequently, until it is browned on the bottom and cooked through, about 20 minutes.
To bake the bread, preheat the oven to 425°F. Sprinkle dough with rosemary. Press cherries into dough. Drizzle with remaining 1 tablespoon oil and sprinkle with salt. Bake in the middle of the oven until browned and cooked through, about 15 minutes. Slide onto a baking rack to cool slightly.
Serve warm or at room temperature.