In a double boiler, melt 1 cup of chocolate. Once melted, add coconut oil and stir until completely blended. Remove from heat and add remaining 1 cup of chocolate. Leave about 3 minutes or so before you stir the chocolate into the melted chocolate. Continue stirring until all of the chocolate has melted and your chocolate is smooth and silky.
Pour a bit of chocolate into each mold cavity, spreading the chocolate up slightly on the sides.
Then, place one cherry per cavity. Cover cherries with remaining chocolate, dividing evenly, until chocolate is used up.
Place your mold in the freezer and allow chocolate to set for 10 to 15 minutes. You'll know it's ready when the chocolate looks kind of dull.
Remove from freezer and pop the chocolates out of the mold one by one. If desired, place in mini cupcake liners, and store in a lidded container in the fridge.