Place frozen cherries in a medium saucepan and cook on low heat for 3-4 minutes. Add lemon juice and honey, and stir until honey is dissolved. Increase heat to medium and bring to a boil.
In a small bowl, dissolve cornstarch with water and stir in cherries. Stir constantly for about one minute or until thick. Set aside.
In a large bowl, place melted coconut oil, eggs, honey and a pinch of salt. Mix with a fork. Add coconut flour and mix until a dough starts to form. It will seem too wet at the beginning, and that's ok. Let the dough sit for 2-3 minutes to allow the coconut flour to absorb the moisture of the batter.
Gather dough into a ball. Form 6 small balls, each about the size of a large golf ball. Set the remaining dough aside.
Transfer dough balls to 6 x 3.5-inch (8 cm) tartlet molds with a removable bottom (I used a set very similar to this one). Using your hands, spread dough in each pan, as evenly as possible, pressing into edges. Prick bottom with a fork.
Transfer on a baking sheet and bake for 5 minutes or until edges are golden. Remove from the oven and set aside. You can also use a 12-inch (30 cm) tart pan with a removable bottom and bake the dough for 9 minutes (see notes below).
Lightly flour some parchment paper with coconut flour. Using a rolling pin, roll the remaining dough until thin (but not too thin!) on the parchment paper. Using cookie cutters, cut shapes and discard remaining dough.
Transfer parchment paper on a baking sheet and bake for 3 to 5 minutes depending on the size of the decorations, or until edges are golden. Set aside.
If you use a large tart pan, you may need to double the cherry filling recipe.
Pie crust recipe adapted from Coconut Mama