For the meringue: Preheat oven to 275 degrees F. Take the liquid from 1 can of chickpeas. Chill this liquid. Whisk together 3/4 cup super fine sugar and 1 tablespoon of starch (tapioca, corn, etc.) Whip the chickpea liquid with an electric mixer for 7 minutes. Add in the dry ingredients and 1 teaspoon vanilla extract and whip on high for another 5 minutes. Pipe desired shapes onto parchment lined baking sheet, place in the oven, turn oven down to 250 degrees F. and bake for 1 to 2 hours (depending on size and shapes) They should be lightly browned. Remove from oven and let cool.
For the coconut whip, chill 1 can of coconut milk overnight. Remove solid coconut cream from the top. Whip this with a little bit of powdered sugar. Stir in some dairy free chocolate shavings.
To assemble, layer the meringue with the chocolate coconut whip, chopped dark cherries, and drizzle with melted chocolate.