In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
Transfer to a large liquid-measuring cup and stir in vanilla. Pour into ten 3-ounce ice-pop molds.
Add chopped cherries. (I froze without cherries for about 30 min., then mixed them in so they wouldn't sink to the bottom.
Insert ice-pop sticks.
Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.
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