• Melt the chocolate in a microwave-safe bowl for 30 seconds until mostly melted. Set it aside to cool.
• While the chocolate cools, make the nice cream by adding frozen bananas and 1 cup of frozen cherries to a high-speed blender. Let it sit for up to 5 minutes, to let the frozen fruit soften. Blend on low in short pulses to break the fruit down into smaller bits. Add almond milk. Scrape down the sides of the blender jar and repeat, gradually increasing speed. If the blender spins, stop and let the bananas sit for a minute or two until they soften more. Push the mixture down with a spatula. Then continue on low speed, gradually turning the speed up.
  
• Assess your nice cream: Take a taste test. If you'd like it sweeter (some cherries are more tart than others), then blend in a tablespoon of maple syrup.
• Drizzle melted chocolate and remaining frozen cherries into the blender and pulse in short bursts to combine. Serve immediately for a soft-serve texture.
  

Freezing:

• To achieve a scoopable ice cream texture, transfer to an airtight container. Cover and freeze for 2 to 3 hours. Let it sit on the counter for 10 minutes or so to soften, and then scoop with an ice cream scoop and serve with your favorite toppings.
• You can store nice cream in the freezer for up to 2 months.