Preheat your oven to 180°C (350°F). In a mixing bowl, combine the flour, cocoa powder, and sugar. Add the vegan butter and mix until crumbly. Gradually add cold water until a dough forms. Roll out the dough and press it into a tart tin, trimming any excess.

Place the tart crust in the preheated oven and bake for 15-20 minutes, or until the crust feels dry to the touch. Remove it from the oven and let it cool in the tin.

In a saucepan over medium heat, combine the chopped vegan chocolate and canned coconut cream. Stir continuously until the mixture melts and becomes smooth, about 5-7 minutes.

Once the tart crust is cool, scatter the fresh cherries over the base. Pour the chocolate ganache over the cherries, ensuring some cherries are nestled within the chocolate. Refrigerate for at least 4 hours.

After the tart has set, whip the thick part of the coconut cream until fluffy. This will serve as a topping for your tart.

Before serving, dollop the whipped coconut cream on top of the tart and embellish it with a few whole cherries. Slice into wedges and enjoy!