Mix together coconut milk, sugar, and almond extract in a medium bowl. Chill mixture in the refrigerator for 2 hours. This makes the marbling effect easier.

Combine cherries and sugar in a medium bowl. Let stand 30 minutes, tossing occasionally.

Place cherries and their juices in a heavy saucepan over medium heat. Add the almond extract. Cook for 10 minutes, stirring frequently until cherries have softened.

Blend the cherries lightly, leaving some texture. I love the immersion blender for this but use what you have in the kitchen.

Starting with the coconut mixture, put a few tablespoons into the mold, alternating layers of the cherry mixture in between. Use a butter knife or chopstick to swirl the mixtures together. Freeze for 6-8 hours or overnight.

To remove the pops, run the mold under warm water for a few seconds. Then wiggle the stick back and forth and pull up with gentle pressure.