Pit and chop the cherries. Add to a blender along with lemon juice and puree until light and smooth. Set aside.
In a small saucepan - without the heat turned on yet - add the water and sprinkle the gelatin on top. Let sit for at least 5 minutes for the gelatin to bloom.
Add the honey to the gelatin mix and turn the heat on to medium-low. Heat the mix until the gelatin and honey have dissolved - about 3 minutes. Do not overcook.
Add gelatin mix to the cherry puree in the blender and mix for another 30-45 seconds - until all ingredients are thoroughly blended. Keep the cherry puree in the blender and cover with a lid. Cill in the refrigerator until the mix starts to thicken. About 1 hour.
While the cherry puree is chilling, make the whipped coconut cream. Open the can of unsweetened coconut milk and scoop out a 1/2 cup of the coconut solids. Add to a chilled bowl and beat until stiff peaks form. Set aside in the refrigerator until ready to use. (Optional: If you would like to top the mousse with whipped coconut cream, add more of the coconut solids to the bowl and set some aside for topping).
Add the chilled peach puree to the whipped coconut cream and gently fold the mix together. The mousse will be the consistency of the whipped cream and will continue to firm as it chills.
Pour the mousse equally into serving glasses or bowls. Transfer to the refrigerator and chill for at least 1 hour for the mousse to set. Top with more whipped coconut cream (optional). Serve and enjoy!