Line a mini muffin tin with 12 muffin cups, or if not using cups, grease the tin with cooking spray.

In a small pot, melt the dark chocolate and nut milk over low heat. Stir constantly until smooth.

Meanwhile, in another small pot, heat the maple syrup, sunflower butter, and a pinch of sea salt over low heat. Stir often until smooth. Add in 2/3 of the chopped dried cherries.

Spoon the chocolate mixture into the muffin tins, filling about 1/2 TBSP of chocolate into each cup.

Evenly spoon the sunflower seed butter mixture into each cup.

Top the cups with the remaining melted chocolate, coating the sunflower seed butter completely.

Top each cup with a pinch of sea salt and a few chunks of dried cherry.

Refrigerate for at least 2 hours to harden before enjoying.