For the Cherry Syrup:

1. Place the cherries, sugar, and water in a small saucepan over medium heat.
2. Bring to a simmer and cook, stirring frequently, for about 5 minutes or until the cherries are very soft.
3. Allow to cool before mixing in the vanilla extract.
4. Once the mixture is cooled, place it in a blender and blend until smooth and pureed.
5. If desired, pass the mixture through a fine-mesh strainer to remove any cherry bits (I skipped this part and wasn’t bothered by the tiny cherry pieces at all).

For the Chocolate Drizzle:

1. In a small heatproof bowl set over a small pot of simmering water, add the chocolate and coconut oil. Ensure that the bottom of the bowl does not touch the simmering water.
2. Stir the mixture until it is smooth and completely melted.
3. Keep warm until you are ready to serve.

For the Lattes:

1. Fill two glasses with ice and add 1-2 tablespoon of the cherry syrup to each glass (depends on how sweet you want it).
2. Add the espresso and the milk.
3. Mix gently with a straw to combine.
4. Drizzle in a little bit of the chocolate, or just drizzle it around the rims of the glasses.
5. Garnish with the cherries and serve immediately!