MethodMelt the chocolate over a bain marie. Remove the heat and stir in the almond milk, vanilla extract, maple syrup and kirsch.
Scoop the flesh of the avocados into a blender and pour over the chocolate. Blend until smooth and divide into four ramekins. Place in the fridge for at least 4 hours.
When ready to serve place a tablespoon of cream and tablespoon of cherries over each one.