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Special equipment: You will also need a popsicle mold (I used one with six pops) and popsicle sticks.
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To make the cherry layer, toss the frozen cherries with the first amount of cornstarch in a small saucepan. Heat over medium low heat, stirring often, until the cherries have started to break down and the liquid is thickened, about 6-8 minutes. You may need to chop the cherries up a bit with a spoon so that the pieces aren't huge.
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For the fudgesicle layer, melt the dark chocolate in a saucepan over low heat until melted, stirring often so it doesn't burn. Add the sugar, the second amount of cornstarch and cocoa powder and stir until combined. It will be a crumbly mixture. Slowly whisk in the milk, continuing to whisk the mixture until it is smooth with no lumps remaining.
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Increase the heat to medium-high and cook, stirring often, for another 5-10 minutes, or until it starts to thicken. Remove the pan from the heat and stir in the salt, vanilla and butter, stirring until completely combined. Let it cool for about 5 minutes.
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Layer the chocolate and cherries into the popsicle molds, filling about 1/3 full with chocolate, then adding a scoop of cherries, then adding more chocolate until it's about 2/3 full, then adding another scoop of cherries and then filling to the top with chocolate. Add the sticks and freeze until solid. Enjoy!
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Notes:
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1. This made 6 in my popsicle mold, but the number you get will depend on the size of your mold.
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2. Adapted from Annie's Eats.
