Wash the cherries well, removing stems and pits.
Set some cherries aside, and puree the remainder with the agave syrup. In a separate bowl, mix the coconut milk with the vanilla extract.
Put the whole cherries and the cherry puree into the popsicle molds. Then fill each mold with the the coconut milk mixture, using a spare popsicle stick or bamboo skewer to mix a little.
Insert the wooden popsicle stick in each mold and place all in the freeer.
Freeze overnight, or at least six hours. Serve ice cold.