How have you used the smoked cherubs?
They are pretty darn tasty simply poured hot out of the smoker over burrata (or sliced fresh mozzarella) - maybe with a little evoo as well - maybe some garlic - and some sea salt. There are flavor compounds in tomato that are not water soluble, so a little oil from the melting cheese or evoo brings a lot out of them. Top it with something fresh - basil, chives, marjoram, etc. They are good on goat cheese as well, but really need evoo in that case as you won't get much melt out of the cheese. Fresh thyme goes great on this one.
They are also exceptional served with a great oil-cured tuna with some chilies and fresh chives or parsley.