How to Make It
Preheat oven to 425°F. Place cherries in a single layer in a baking dish. Roast until tender, 20 to 25 minutes. Drain and cool completely, about 30 minutes.
Gently stir together ice cream and roasted cherries in a large bowl.
Using an electric mixer, beat heavy cream, goat cheese, and sugar in a separate large bowl on medium-high until stiff peaks form, about 1 minute. Add heavy cream mixture to ice cream mixture and stir gently, leaving streaks and swirls of heavy cream mixture visible. Pour into a 8 ½-by-4 ½ -inch loaf pan and smooth top. Cover and freeze until firm, at least 8 hours.
Invert semifreddo onto a serving plate. Cut into 8 slices or scoop into bowls and top with pistachios.