Toss cherries with lemon juice, liqueur (if using), and 2 tbsp sugar. Let sit 30 min.

Drain syrup and refrigerate both.

Heat milk, cream, and half of the sugar until steaming.

Whisk yolks with remaining sugar and honey until pale.

Temper yolks with hot cream, then return all to pan and cook over medium-low until thickened (5–7 min). Do not boil.

Strain into a bowl. Stir in extracts, salt, and cherry syrup. Chill 4+ hours.

Melt half the chocolate with coconut oil.

Spread thinly on parchment, freeze 15 min, and break into flakes.

Keep other chocolate chunked. Chill both until needed.

With ice cream maker: Churn chilled base 20–25 min. Add cherries + chocolate in last 2 min.

Without ice cream maker: Freeze base in shallow dish, whisk every 30 min for 2–3 hours. Fold in mix-ins when semi-frozen.

Transfer to container, layering in extra cherries and chocolate.

Press parchment onto surface. Freeze at least 4 hours or overnight.

Let sit 5–10 min before scooping.