In a blender, crush the cocoa biscuits. Add the melted butter and combine.
Using your hands, form the crust in your mini cake tins and refrigerate for 15-20 minutes.
In a bowl, add the coconut milk and mix well with a hand mixer for 5-7 minutes.
Melt the chocolate and add it to the coconut milk. Mix to combine.
Pour the filling over the crust in each tin leaving 1,5-2 cm of space for the topping. Refrigerate for 1 hour.
Pit the cherries and slice them.
Add the cherry juice, maple syrup and agar powder in a saucepan. Boil it for 30 seconds then set it aside and let it cool for a minute.
Pour half the liquid over the cheesecake, add the pitted/halved cherries then pour the rest of it.
Refrigerate until the jelly is set.