In a small pot, stir together cherries and maple syrup, and allow to simmer until cherries soften, and start to break down, about 15 minutes. Remove from heat and set aside.
In a medium, stir together coconut milk and maple syrup. Set aside 1/3 of the coconut mixture. To the remaining 2/3 mixture, whisk in cacao powder.
Divide the chocolate mixture evenly into the popsicle molds. Top with the cherry compote. Top the remaining molds with the coconut milk mixture.
Add in the popsicle sticks and store in the freezer over night, or until frozen. Remove from molds and enjoy!
Optional: drizzle the popsicles with slightly cooled melted chocolate and toasted sliced almonds.