1 teaspoon coconut oil (shortening also works, I just don’t like it)
In a small saucepan over low heat, heat the milk, cream, sugar, vanilla extract, and salt until the sugar melts completely, about 2 minutes. Be careful not to let the mixture boil. Allow to chill in the fridge for at least 20 minutes.
Once chilled, whisk in greek yogurt until smooth.
Pour out 1 cup of the vanilla mixture into a separate bowl. Whisk dutch-process cocoa into this separated cup, making a chocolate mixture.
Alternate pouring in the vanilla mixture, chocolate mixture, and cherries. What I did which worked well was to fill the popsicle molds 1/4 of the way up with vanilla, then roughly a tablespoon of chocolate, then 2-3 cherry halves, then repeat.
Swirl the mixture *slightly* with popsicle sticks as you place them into your mold. Don’t swirl too much, or your mixture will become cloudy.
Freeze for at least 8 hours, preferably overnight.
To make the chocolate drizzle, combine the dark chocolate and coconut oil over a double boiler. Whisk until melted, then drizzle over popsicles!