Preheat oven to 350 degrees. Grease an 8x8 pan and line with parchment paper.
In a medium-sized bowl, combine the almond flour, coconut oil, maple syrup, and vanilla extract. Press the mixture into the bottom of the pan and bake for 11-13 minutes, or until the edges are a light golden brown.
In a small bowl whisk together the coconut oil, cacao powder, and maple syrup. Pour on top of the shortbread layer and place in the freezer to set for one hour.
Add the chopped cherries and maple syrup to a small pot over medium heat and cook until the cherries become soft and the juices release, gently mashing with a spoon. Remove from heat and cool completely.
Remove base from freezer and spread contents of one pint of Very Vanilla evenly over the chocolate and shortbread. Stir the cooled cherry compote into the second pint and spread over the first layer of Very Vanilla. Place back in freezer to set for an additional two hours, then cut into squares and serve immediately or keep in the freezer for up to three days.