In a large sauce pan, combine the coconut milk and honey on medium heat until just about to boil. Remove the pan from heat and add in the chopped chocolate. Let the chocolate stand for 30 seconds and then whisk until smooth and combined. Set the ganache aside to cool to room temperature. *
In a separate large sauce pan. combine the cherries, honey and water and bring to a boil. Once boiling, reduce the heat to medium and boil until the sauce begins to thicken, and the cherries begin to break down, about 10 minutes. Add in the tapioca starch, stirring well, and boil until the sauce gets thick and coats the back of a spoon, about an additional 5-8 minutes. Set aside to let cool.
Spray a griddlewith cooking spray and preheat to 350 degrees (or medium low heat if cooking on the stove-top.) Spoon the cooled ganache into a pastry bag (or a ziploc bag) and set aside until ready to use. The mixture should not be too thin or too thick.
In a large bowl, whisk together all of the pancake ingredients until there are no longer any lumps.
Pour 1/4 cup of the batter onto the griddle. Immediately cut the tip off the pastry bag (or ziploc) and gently make a small swirl of the ganache in the center of the pancake, making sure to keep a good amount of space between the ganache and the edge of the pancake. **
Cook until bubbles begin to form, and the edges begin to look firm, flip once and cook until the underside is golden brown. Repeat with remaining batter, wiping off your spatula between each flip to remove any excess ganache.
Top with cherry sauce, hazelnuts and DEVOUR.
* It's very important to let the ganache cool, so it can thicken. Otherwise it will come out of the pastry bag too quickly, and you'll have quite a mess. ** If you get the ganache too close to the pancakes edge, it will just spread out once flipped.