Preheat oven to 350 F. Line medium baking sheet with parchment paper. Line muffin tray cups with parchment paper liners.

To prepared baking sheet, add almonds and roast in preheated oven for 10 to 15 minutes, stirring halfway through, until golden brown and fragrant. Remove from oven and set aside to cool.

To quick-soak cashews, bring water to boil in medium saucepan, then add cashews. Cover with lid and turn off heat. Let soak for 30 minutes; then rinse with cold water.

To food processor with large blade, add toasted almonds and pulse until texture of finely chopped nuts. Add dates, coconut, cocoa, cinnamon, and salt, and pulse until well combined. Drizzle 2 Tbsp coconut oil through feed tube while blending, until mixture combines and sticks together.

Firmly press 2 1/2 Tbsp of almond mixture into each parchment paper-lined muffin cup to make even layer; set in freezer.

To high-speed blender, add drained cashews, 1/2 cup cherries, coconut cream, lemon juice, maple syrup, and remaining 1/4 cup coconut oil. Blend until smooth. Pour onto muffin cup base layer and top equally with remaining 1 cup cherries. Lightly stir cherries into cheesecake mixture and top with grated chocolate. Freeze for 4 to 6 hours. Remove from freezer 1 hour before serving.

Stores well in freezer in sealed glass container for up to a week.