In a medium bowl, mix the boiling water and gelatin until the gelatin has dissolved.
Stir in the cold juice and allow the mixture to come to room temperature.
Divide the mixture evenly between 6 12-ounce serving glasses, then drop in the fresh cherries and transfer to the fridge and allow at least 2 hours to set.
Chocolate Layer
In a medium saucepan, add the coconut milk and sprinkle the gelatin on top. Let sit for two minutes to allow the gelatin to bloom.
Stir in the cold water until the gelatin is well mixed, then mix in the carob and honey until smooth.
Cook over medium heat, stirring constantly, until it starts to simmer, then remove from heat and allow to cool to room temperature.
Once the chocolate mixture has cooled and the cherry mixture in the glasses is firm, divide the chocolate mixture evenly between the glasses and return to the fridge until set, at least another hour.