• Preheat your oven to 325℉ and generously spray a mini muffin tin with cooking spray.
• In a small, microwave-safe bowl, melt the chocolate in the microwave at half-power in 20-second intervals, stirring between each interval.
• Pour the melted chocolate into a food processor and add in the mashed avocado, 1 tablespoon of honey, vanilla, egg and a pinch of salt. Process until smooth and well combined, with no chunks of avocado remaining. Transfer the mixture to a medium bowl and fold in the chopped cherries.
• Fill the muffin tins about ¾ of the way, and bake until they pull away from the sides, about 25-30 minutes.
• Let the brownies cool in the muffin tin for 5 minutes, then use a knife to gently lift them out of then tin and onto a cooling rack. Let them cool for at least another 5 minutes while you make the ganache.
  

For the Ganache:

• Heat the coconut milk and 1½ tablespoons of honey on medium heat in a medium-sized sauce pan, just until nearly boiling. Remove from heat.
• Add in the 3½ ounces of chopped chocolate. Let the chocolate stand in the hot coconut milk mixture for 30 seconds, then whisk vigorously until the chocolate is smooth and melted.
• Pour the warm ganache into a shallow, rimmed dish, then turn each brownie upside down and dunk it into the ganache. Place back onto the cooling rack and repeat with remaining brownies. Let cool completely before serving.