Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill.
In a medium bowl, mix together ricotta, provolone, and basil.
Stuff each pepper with cheese mixture. Wrap each stuffed pepper with one slice of prosciutto.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place stuffed peppers on cool side of grill, cover, and cook until prosciutto has browned and pepper has softened slightly, 20-30 minutes. Transfer peppers to serving tray, let cool for 5 minutes, then serve.