Place the avocados, banana, almond milk, vanilla bean paste, raw cacao and one tablespoon of the honey into a food processer. Blend until smooth and creamy, taste and add more honey or cacao if required. Cover and refrigerate for 1 hour.
Preheat the oven to 190c/375f.
Mix together the cherries and the remaining half a tablespoon of honey. Place on a small baking tray and roast in the oven for 8-12 minutes until the cherries start to release their juices. Remove from the oven and leave to cool slightly.
Take the mousse out of the refrigerator and divide between two bowls. Top with the roasted cherries, Greek yogurt, chopped almonds and toasted coconut flakes before serving.