In a medium pan combine the chopped cherries and honey and cook on low for approximately 15 minutes until the cherries have softened and become syrupy. Once cooked set aside.
To make the almond crunch melt the honey and coconut oil in a pan on medium heat. Toss in the almond flakes, sprinkle with salt and toss so that they are well coated in the honey mixture. Pour the almonds onto a parchment paper lined baking sheet and put in the fridge to harden. Once the almond flakes have hardened use a knife to break them into chunks.
In a blender combine the cashews, honey, almond extract, coconut cream and almond milk and blend until the mixture is smooth and creamy. Pour the ice cream into a freezer proof container and stir in 1/2 of the almond chunks.
Put teaspoon sized amounts of the stewed cherries on the top of the ice cream and then push them down into the mixture using a knife so that they are evenly distributed throughout.
Sprinkle a tablespoon of the remaining almond chunks over the top and then place in the freezer for a minimum of 3 hours.
When serving the ice cream sprinkle with any remaining almond crunch and stewed cherries.