Preheat your grill on medium heat for about 10 minutes. The temperature gauge should read around 360-370 degrees.
Cut two pieces of tinfoil into large sheets, about 8 inches long. Lay the pieces on top of each other and fold in each edge about 2 inches,to make a smaller square. Half way through each fold, fold the edges of the tinfoil up, and squish the edges together, to make little square container about 5-6 inches wide. They don't have to be perfect or beautiful, but do try to keep them roughly that size. Set aside.
In a large bowl, toss the cherries with the honey until evenly coated. Divide the cherries between the prepared tin foil dishes* (about 3/4 cup cherries per dish) and sprinkle 1/2 Tbsp dark chocolate over each dish.Set aside. **
In a medium bowl, stir together the almond flour, coconut flour, cinnamon, coconut sugar, salt and roughly chopped almonds until combined.
Add in the chilled coconut oil pieces and blend, using your hands, into the flour mixture until the mixture turns into fine crumbles and there are no longer and large chunks of coconut oil remaining. Divide the crumb topping between each of the tinfoil dishes.
Place the dishes onto the grill, on indirect heat (not right on top of the flames) and cook until the cherries are juicy, and bubbly and the crumb topping is golden brown, about 20 minutes.
Let cool slightly, top with coconut milk ice cream (if desired) and DEVOUR.