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Special equipment: 10 to 12 ice pop molds and pop sticks
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Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat.
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Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes.
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Remove the pot from the heat, and set aside.
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In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally.
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Reduce the heat to low, cover the pot and simmer for 5 minutes.
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Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract.
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Remove and reserve the vanilla bean pod.
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Pour the mixture into a pitcher or measuring jug and set aside.
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Place a strainer over the blender jar.
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Add the cooked cherries, and press out the juice.
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Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture, and blend until smooth.
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You should have about 2 cups of liquid.
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14
Refrigerate.
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15
Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour.
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Remove them from the freezer, and divide the remaining cherry pulp among the molds.
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Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours.
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To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.
