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Preheat grill on medium heat for about 10 minutes.
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The temperature gauge should read around 360-370 degrees F.
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Cut two pieces of tinfoil into large sheets, about 8 inches long.
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Lay the pieces on top of each other and fold in each edge about 2 inches, to make a smaller square.
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Halfway through each fold, fold the edges of the tinfoil up, and squish the edges together, to make little square containers about 5-6 inches wide.
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They dont have to be perfect or beautiful, but do try to keep them roughly that size.
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Set aside.
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In a large bowl, toss cherries with honey until evenly coated.
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Divide cherries between prepared tin foil dishes (about 3/4 cup cherries per dish) and sprinkle 1/2 tablespoon dark chocolate over each dish.
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Set aside.
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(See notes below.)
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In a medium bowl, stir together almond flour, coconut flour, cinnamon, coconut sugar, salt and roughly chopped almonds until combined.
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Add chilled coconut oil pieces and, using your hands, blend into the flour mixture until mixture turns into fine crumbles and there are no longer and large chunks of coconut oil remaining.
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Divide crumb topping between each of the tinfoil dishes.
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Place dishes onto the grill, on indirect heat (not right on top of the flames) and cook until cherries are juicy, and bubbly and the crumb topping is golden brown, about 20 minutes.
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Let cool slightly, top with coconut milk ice cream (if desired) and devour.
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Notes: 1.
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Its okay if the cherries dont totally fill each container.
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But resist the urge to fill them more.
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If you dont divide the cherries between the containers, there will be too much liquid when cooking, and the crisp will not be crispy.
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2.
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You can mix the chocolate into the cherries when adding the honey, if you want.
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However, I like to add it separately to make sure each crisp gets the optimum amount of chocolate!
