In a bowl mix together the yoghurt with the maple syrup and vanilla. Blend the cherries with the lemon juice in a food processor until finely chopped and juicy. 

Fill the ice cream molds with half the cherry mixture, then the yoghurt and top off with the rest of the cherries. Insert a popsicle stick and gently swirl it around to create a marble pattern. Cover and freeze for a minimum of 6 hours until completely set.

To remove the popsicles from the molds, run the sides of the mold under warm water. Be careful not to get any water into the mold.

Melt the chocolate in the microwave for 30 second on hight heat, stir and if needed heat for an additional 30 seconds until melted.

Drizzle the popsicles with the chocolate and serve immediately or freeze in an airtight container wrapped in parchment paper.

Enjoy!