In a saucepan, heat the heavy cream, milk, and sugar. Set aside your yolks in a mixing bowl. When the cream mixture starts to steam, carefully stream in the hot cream into the yolk. Mix constantly while incorporating the hot cream to prevent the yolks from cooking.

Return the mixture back to the saucepan over medium heat and add the salt. Keep stirring the mixture until it comes to 175F. The mixture should be thick enough to coat the back of your spoon.

Strain the mixture into a bowl and add the unsweetened coconut. Stir to combine and cover the mixture with a piece of plastic wrap. Chill the mixture for 3 hours or until completely cool.

Prepare the cherries by placing the frozen cherries in a small pot along with the sugar over medium heat. Cook until the cherries develop a thick syrup. Set aside.

Heat a double boiler over medium low heat. Melt the chocolate and transfer the chocolate to a parchment lined sheet pan. Place it into the refrigerator until solid. Chop the chocolate into small pieces and place it back into the refrigerator until needed.

Churn the ice cream according to your machine's instructions.

Stir in the chopped chocolate and then the cherries. Freeze until solid.