In a medium saucepan, cook the cherries, and water until the cherries are softened.
Blend the cherries into a puree, add a little water if needed.
When the cherries are pureed, add the chocolate bar, coconut oil, and maple syrup. Blend until completely combined.
Pour into a bowl, and mix in the popcorn.
Scoop into medium cupcake pans, lined with cupcake liners.
Freeze for 3-4 hours or until set. (They will be slightly soft)
Store in an airtight container in the freezer for up to a month.