Combine the pitted cherries, maple syrup, and water in a wide, heavy saucepan over medium heat and bring to a simmer. Cook until the cherries soften, approximately ten to fifteen minutes. Stir in lemon juice and optional almond extract. Set aside to cool. Once cooled, cut cherries in half to ensure all pits and stems are removed, and blend briefly.
In a glass or metal bowl, whisk together the vegan yogurt, coconut milk, maple syrup, and vanilla extract until smooth. Place in the freezer for 2 hours.
Remove the coconut milk mixture from the freezer. Gently fold the cherry mixture into the coconut milk mixture.
Spoon the mixture into popsicle molds. Freeze for 2 hours, then put popsicle sticks in. Freeze for another 4 hours or overnight.
To serve, slightly warm the pop molds for 30 to 60 seconds. Then pull the pop out of the mold. Enjoy!
Notes
If you are in a hurry, skip cooking the cherries. Mix them with all of the ingredients and follow the rest of the instructions, skipping the cooking. The cherries won't be as soft as they would be if you made the compote, but the popsicles will still be delicious!
Be careful not to overfill the popsicle molds. Be sure to snap together the popsicle molds to their holder; otherwise, they will not be secure and fall out. Run the popsicle molds under warm to hot water for approximately 30 to 60 seconds, check frequently. Repeat, and twist gently, until the popsicle comes out.
For a tie-dye look to the popsicles, begin with yogurt mixture; spoon yogurt mixture alternating with the cherry mixture into ice pop molds. Finish with yogurt mixture as the top layer. Freeze for 2 hours, then put popsicle sticks in. Freeze for another 4 hours or overnight.