Cocoa Spoon with Cherry

Using a whisk, whip the heavy cream with sugar and rum until stiff peaks form

Add the coconut milk, cinnamon, and continue whipping until well combined

Chill in the refrigerator, covered with plastic wrap, for two hours

Just before serving, cut the cherries in half

Distribute the whipped coconut mixture into ten individual servings and top each with a halved cherry

Sprinkle toasted coconut flakes over the top and garnish with a mint leaf

Serve on coconut-lined plates.