Combine the the noodles, cherries and coconut in a large bowl and set aside.

Melt the baking chocolate and butter together in a large liquid measuring cup in the microwave, heating in 20 second intervals on high heat. Stir after each interval, melting until the chocolate is smooth. Stir in the cherry extract and set aside.

Pour the melted chocolate over the noodle mixture and gently combine until all of the noodles are coated.

Drop heaping teaspoonfuls onto parchment or waxed paper and let cool.

Store in an airtight container for up to a week at room temperature or freeze for up to 3 months.