Sour Cherry Mezcal Margarita

Preheat oven to 400°F. Toss together cherries and sugar on a large rimmed baking sheet until fully coated; spread in a single layer. Roast in preheated oven until fruit is soft and juicy, about 10 minutes. Let cool 5 minutes. Using a silicone spatula, scrape fruit and any juices on baking sheet into a food processor or a blender; pulse until smooth, 8 to 10 pulses. Pour through a fine wire-mesh strainer into a medium bowl. Discard solids. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups sour cherry puree, enough for 10 cocktails.)

If using the smoked salt, sprinkle some on a small plate. Lightly moisten rim of a rocks glass with water; dip rim in smoked salt. Combine mezcal, orange liqueur, and 3 tablespoons sour cherry puree in a cocktail shaker filled three-fourths full with ice. Place lid on shaker; shake vigorously until well combined, about 15 seconds. Strain into a rocks glass with a large ice cube.