Puree the coconut cream, coffee, maple syrup, vanilla extract, and salt together in a blender or food processor.
Pour the coconut cream mixture into a medium bowl and stir in the cherries and chocolate chips. Refrigerate until the mixture starts to thicken, stirring occasionally. (This is so when you spoon the mixture into the popsicle molds, the cherries and chocolate chips won’t settle to the bottom of the molds.)
Once the mixture is thickened, spoon it into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2 1/2 oz/75 ml and I got exactly 7 popsicles.) Gently tap the mold a couple times on a hard surface to help any air bubbles escape, then insert the sticks.
Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is.
Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer for up to 6 months.