The night before making your ice cream, put the ice cream freezer bowl in the freezer overnight.
In a blender, blend the coconut milk, 1/2 cup sugar, vanilla, and salt for a full minute. Transfer this mixture to a storage container and refrigerate for 1 hour, or up to 2 days.
Preheat your oven to 400F. Place your halved cherries onto a parchment lined baking sheet and sprinkle with your remaining 1 tablespoon cane sugar. Roast the cherries for 10 minutes. Stir them on the sheet. Roast them for another 10-15 minutes, or until shriveled and tender but still a little juicy. Allow the cherries to cool to room temperature (you can blast them in the fridge or freezer to speed this up). Give the cherries a rough chop on the baking sheet, so that they're in pieces small enough to churn into your ice cream.
Prepare your ice cream maker for churning. Pour in the cooled coconut milk mixture. Follow your ice cream maker's directions (my machine takes about 20-25 minutes). Add your cherries and dark chocolate to the machine about 2 minutes before the ice cream is fully churned. The ice cream will momentarily loosen up, but the machine will churn it back to a good consistency quickly. You can also finish churning the ice cream, turn it out into your loaf pan, and add the mix-ins by hand, using a spatula to fully incorporate them.
Chill the ice cream for 30-60 minutes, or until it's a consistency you like. Serve in scoops or on a cone, and enjoy.