Instructions

1. Drain the cherries and place them on a paper down to further dry. They don't need to be perfectly bone-dry, but they will adhere to the chocolate better if they aren't sopping wet.
2. Place the chocolate and coconut oil in a microwave-safe dish, and heat on full power for one minute. Let sit for another minute, and then stir thoroughly. If there are still lumps that aren't melting, give it another 15 - 30 seconds in the microwave, stirring well after each 15 second interval, until smooth. Mix in the extract, cinnamon, and salt.
3. Equally divide the chocolate mixture between 9 - 12 indents in a silicon mold, each with a capacity of 1 - 2 tablespoons. I used hearts here to continue the theme, but whatever you've got will work, including mini muffin pans.
4. Place the mold on a level surface in your freezer, and let the chocolate begin to set up for about 10 minutes. Once it's semi-firm, push the spoons into the indents so that they reach the bottoms, and then gently press one cherry into the top of each mound of chocolate. Return the molds to the freezer, and let the rest until they're completely solid- At least 1 hour. Once they're set, they can be wrapped in plastic and stored in a cool place.
5. To serve, simply heat 6 - 8 ounces of non-dairy milk just to the brink of boiling, transfer to a mug, and plunk in a spoon. Let the chocolate sit and melt for about a minute, and then stir well. Enjoy with someone you love!