In a medium-sized pot, combine the cherries and 1 tbsp honey over medium heat. Cook, stirring regularly and breaking down the cherries with the back of your spoon, until mixture thickens slightly and becomes jammy.
Transfer cherry mixture to a small bowl and allow to cool.
In the same pan, combine the coconut milk, vanilla extract, remaining 2 tbsp honey, and sea salt, and cook over medium-low heat just until warm and fully combined. Remove the pan from the heat and set aside
Add the 1/2 cup cherry berry kombucha to the cooked and cooled cherry mixture, and whisk gently until just combined. Carefully divide the mixture between a 10-pop popsicle mold. Gently spoon the cooked and cooled coconut milk mixture over the cherry mixture in each popsicle mold, allowing the two to naturally swirl as you spoon it in. Add popsicle sticks, and freeze the cherry berry bomb pops until fully frozen–at least 6 hours or overnight if possible.
Remove popsicles from the mold, and drizzle with melted chocolate to make them extra celebratory. Carefully place popsicles on a cold sheet pan covered in parchment paper or foil, and return to the freezer until chocolate is set and pops are once again frozen solid.