Place the cherries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
Decrease the heat to medium low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
Use a masher or blender to break down cherries slightly if still chunky.
Allow mixture to cool.
In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream and whisk on high until thick.
Add maple syrup and vanilla and whisk on high til combined.
Turn the whisk off and add the cooled cherry mixture.
Whisk on medium until combined.
Place the cream in the fridge and allow to thicken slightly before using.