Put a can of coconut cream in the refrigerator, this should be in for at least 2 hours.
Preheat the oven to 350 degrees.
Grease an 8x8 pan with coconut oil.
Melt the coconut oil and put ¼ cup of chocolate chips inside into it.
Place the bowl holding the coconut oil and chocolate chips over a pan of boiling hot water. Mix until the chocolate is melted and remove from heat. Whisk the chocolate and coconut oil together.
In large bowl #1, put the mashed avocado and the melted chocolate/coconut oil mixture inside and whisk both together. Add the eggs, maple syrup, honey, and vanilla to the bowl and whisk until the mixture thickens and everything is well mixed.
In bowl #2, mix the flour, salt, cocoa powder, and cinnamon together.
Pour the dry ingredients from bowl #2 into the chocolate bowl #1 and mix with a fork or whisk until everything is just mixed.
Fold in 1/4 cup of chocolate chips and the 1 1/2 cup of chopped cherries.
Cook for 35 minutes (the mixture will still look wet/moist)
Let cool and then refrigerate for about 60 minutes
While the brownies are in the fridge, take out the cooled can of coconut cream.
Put the cream, 1 tbs honey, 1 tbs maple syrup, 1 tbs vanilla in a bowl and whip with an electric mixer until the mixture thickens and turns into whipped cream. Place the whipped cream in the fridge until ready to be used. If the cream isn't whipping into a thick enough texture, I find that putting the bowl into the freezer for 10 minutes and whipping it again works.
If you want a layer of fudge frosting for the brownies, make a batch of Paleo Fudgy Chocolate Avocado Frosting. A link to this recipe is in my post above :)
When the brownies are cool you can either layer the frosting, and whipped cream while they are in the pan OR individually prepare each piece (that is what I did).
I cut each piece of brownie and layered some Paleo Fudgy Chocolate Avocado Frosting on top, then I put a dollop of frosting on each piece and then topped each piece with a cherry on top.