Mix cherries, sweetened condensed coconut milk, and salt in a blender.
Pour into a container and place in the freezer for several hours to set.
Chocolate Coating
Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the dark chocolate baking chunks into the bowl over medium heat.*
Stirring constantly, heat chocolate mixture until smooth and melted. Add coconut oil and turn off heat.
Place 12 cupcake liners in a muffin pan or on a sheet pan. With a tablespoon sized spoon, spread a tablespoonful of melted chocolate into each cupcake liner, spreading chocolate up the sides of the cupcake liner.
Pour a spoonful of cherry filling into chocolate filled cupcake liner. Repeat with the rest of the cherry filling.
Place a cherry on top of each cherry filled cup.
Pour a heaping tablespoonful of chocolate over each cherry filled chocolate cup. Let set in the fridge.
Notes
*Alternatively, you can microwave the chocolate at 30-second intervals until melted.An 11.25-ounce can of Nature's Charm sweetened condensed coconut milk has 1 cup of Sweetened condensed coconut milk in it, so you'll use half the can.If you use another brand or homemade, make sure to measure ½ cup.You can store these in the fridge or freezer. I do not recommend leaving them out on the counter at room temperature. They'll last longer in the fridge and won't melt.These chocolate cherry cups will last about a week in an airtight container in the fridge and several months in the freezer.