In a small bowl, combine yogurt, honey, and vanilla.
In a food processor, grind the cherries until fairly smooth.
Add a spoonful of yogurt to each mold, followed by a spoonful of cherry. Keep adding yogurt and cherry, in alternating layers, until the mold are full. With a skinny utensil (like the handle of a fork or straw), gently swirl a few times to slightly combine the layers. Freeze until hard (at least 6 hours)
Before removing popsicles from the freezer, make the chocolate sauce by adding chocolate and coconut oil to a heat-resistant bowl. Bring a pot of water to a boil and set the bowl of chocolate over the boiling water (just above the water, not submerged). Stir constantly until most of the chocolate is melted. Remove the bowl from over the steam and continue to stir until chocolate has all melted.
Remove popsicles from the freezer and run them under warm water for a few seconds to loosen them up. Remove each from the mold, drizzle with chocolate, and quickly sprinkle with chopped almonds.
Store leftovers in an airtight container in the freezer.