In medium saucepan, combine prepped cherries, maple syrup, water and vanilla extract and bring to boil. Lower heat and simmer 10 minutes.

Using fork tines or slotted spoon, remove cherries from liquid; Cool cherries and liquid cherry syrup mixture in refrigerator.

In large bowl, mix together Greek yogurt, cherry syrup, vanilla extract and cinnamon.

Fill ice pop molds 3/4 with mixture.

Divide cherries between popsicle molds and push them with small spatula or spoon handle to desired placement in molds.

Insert ice pop sticks into molds and freeze 8 hours.

Line baking sheet with parchment paper or foil and place in freezer.

Remove fully frozen popsicles from molds and lay them on baking sheet; place back in freezer.

In heat-proof glass bowl, add chocolate chips and coconut oil/butter, place 3 inches of water into saucepan that can fit glass bowl of chocolate chips directly on top, but ensuring glass bowl does not touch water in saucepan.

Heat saucepan with bowl over high heat until boiling, then turn off. Melt chocolate by stirring often with spatula until completely melted.

Remove popsicles from freezer and drizzle on chocolate; transfer back to freezer 5-10 minutes to harden chocolate.