Start by pitting and chopping your cherries into small pieces. In a small skillet, combine the cherries with honey and a pinch of salt, then cover and simmer over medium heat for 20 minutes, occasionally stirring. Remove from heat and let cool completely.

In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave in 20-second increments, stirring in between until smooth and fully melted.

Grab your candy molds or mini muffin liners. Spoon a small amount of melted chocolate into each mold for a base layer, spreading it evenly. Allow this layer to set slightly.

Add a generous spoonful of cooled cherry filling into each mold, ensuring it's well-distributed. Carefully pour more melted chocolate over the filling, covering it completely.

Place the filled molds in the freezer for 4 to 6 hours until firm and fully set.

Once set, gently remove the cups from the molds. Drizzle extra melted chocolate on top and sprinkle with flaky sea salt if desired.