Line a baking sheet with parchment paper and set aside

First, place 14 frozen maraschino cherries in the silicone ice cube tray. Set aside.

Next, place 20 cherries, the coconut oil, honey, sea salt, vanilla and honey in a medium pan and bring to a boil.

In the pan, mash the cherries with a potato masher to help break them up.

Cook for 3 minutes and then add in the tapioca flour. Cook for one minute. Break out your stick blender or pour the mixture unto your blender and pulse to for 1 minute or until the filling is completely smooth and blended.

Pour the filling over the cherries in the ice cube tray.

Place in your freezer for 8 hours.

Remove the frozen cherry filling from the tray and set back in the freezer until you are ready to coat them.

In a saucepan and 1 cup of the dark chocolate chips and melt the chocolate. Remove from the heat and then drop the cherry bites in, one at a time, and coat with the chocolate on all sides. TIP: The chocolate will start to firm up after a few cherries have been coated. Set the pan back on the stove top and add more chocolate chips until it is a smooth, liquidy consistency and then let cool for 30 seconds before you continue the process. You will go through the whole bag of chips.

Set on a piece of parchment paper and when complete, move them to the fridge.

Enjoy!