Spray a mini muffin tin with coconut oil
In a small pot add coconut cream and stir for three to five minutes on low heat until the clumps separate and blend back into liquid.
Open two packs of gelatin and sprinkle one pack at a time evenly on the top of the coconut cream and continue to stir for 5 to 10 minutes until the gelatin is completely combined to a smooth texture.
Remove the mixture from the heat and add 1 cup of rum and two tablespoons of tincture and stir until combined.
Add 1 tbsp of the coconut layer to each muffin tin cup filling each cup halfway.
Place the muffin tins in the fridge for about an hour to chill and become firm.
Cut the cherries using a cutting board. slice off the bottom of each cherry and move the cherries with the stem to the side.
After an hour, remove the jello shots from the fridge and start placing the sliced cherries in the middle of each muffin cup. They should sit flat on top.