Stir together cream and sugar in a small saucepan; cook over medium, stirring often, until sugar dissolves, about 5 minutes. Cool completely, about 30 minutes.
Divide half of cherries evenly among 10 (2-ounce) plastic ice pop molds. Pour cream mixture evenly into molds, and top with remaining cherries. Freeze 1 hour. Insert pop sticks, and freeze until solid, about 3 more hours.