Line a mini muffin tin with 12 mini muffin liners.
Place the cherries in a food processor and pulse a few times to get them chopped.
In a small saucepan, combine cherries, maple syrup, and lemon juice.
Heat over medium heat for 5 minutes until the cherries will break down and release its juices.
Remove from heat and stir in chia seeds.
Place in the refrigerator to cool and thicken for about 1 hour.
Use a double boiler or a heat-safe bowl nestled on top of a pot of simmering water to let the chocolate chips and coconut oil heat up and melt. You can also microwave them for 30 seconds at a time while stirring in between until melted. Stir together until smooth.
Use a teaspoon to scoop the chocolate into the bottom of each mini muffin liner, then tap the muffin tin gently on the countertop so the chocolate spreads and flattens out.
Use the spoon to spread the chocolate all the way up sides of each liner,
Place the muffin tin in the refrigerator for 5 minutes to harden.
Remove from the fridge then place a teaspoon of cherry jam in the center of the hardened chocolate. You won't be using all of the jam.
Top the cherry jam filling with about 1 1/2 teaspoon of melted chocolate, tap again on the countertop to flatten out the top. (If the chocolate has thickened, heat it back up so melts and thins out.)
If using, sprinkle the top of the chocolate layer with sea salt.
Transfer to the refrigerator for at least 30 minutes to let the chocolate cups to cool and harden completely.
Remove the chocolate cups from the muffin tin and peel off the liner.
Enjoy immediately or store in the refrigerator in an airtight container.