Line a 9-inch loaf pan with parchment paper and place 6 graham cracker squares on the bottom. The extra layer of graham crackers makes removal easier later on, but if you have ample time to freeze you can skip this layer of crackers.
In a small sauce pan, heat coconut milk until boiling. Then turn off the heat, add the chocolate chips, and let it sit for a few minutes before stirring to make a smooth ganache.
Pour chocolate ganache over graham cracker layer and freeze until solid.
While the chocolate is solidifying, cook the cherries in a small saucepan over medium-high to high heat until juices reduce to a syrup; it is thick enough when the syrup coats the back of a spoon. Cool for a few minutes before pouring over the solid chocolate layer. Return to freezer for an additional 15 to 30 minutes, or until cherry juice is no longer fluid.
When ready to serve, cut the solid cherry-chocolate slab into 6 squares and place toasted vegan marshmallows on top of cherry layer. If indoors, split marshmallows in half and cover the cherry layer with marshmallow halves. Then toast in an oven on the broiler setting for approximately 3 to 5 minutes. Watch carefully to avoid burning. If outdoors, toast marshmallows over an open fire until golden brown and transfer onto a square of cherry-chocolate.Sandwich with an additional graham cracker (or 2 if the bottom cracker got too soft) and enjoy immediately.
Recipe by Radiant Rachels at https://radiantrachels.com/black-forest-smores/