Make the chia pudding: In a medium-sized bowl, whisk together the almond milk, chia seeds, cocoa powder, maple syrup (if using), vanilla extract, and a pinch of salt. Stir well until the chia seeds are evenly distributed and the cocoa powder is fully dissolved. Cover and refrigerate for at least 4 hours or overnight to thicken into a creamy pudding.

1. Prepare the cherry topping: In a small saucepan, add the cherries, maple syrup (if using), and vanilla extract. Cook over medium heat for 5-7 minutes, stirring occasionally, until the cherries soften and release their juices, creating a thickened syrup. Remove from heat and let it cool to room temperature.
2. Make the whipped coconut cream: Open the chilled coconut milk and scoop out the solidified coconut cream into a mixing bowl, leaving the liquid behind. Beat the coconut cream with a hand mixer or whisk until fluffy. Add maple syrup to taste, and continue beating until smooth and whipped.
3. Assemble the Black Forest chia pudding: Once the chia pudding has set, divide it into serving glasses or bowls. Spoon a generous layer of the cherry topping over each portion, and top with a dollop of whipped coconut cream. Garnish with extra cherries and, if desired, chocolate shavings or chocolate syrup.
4. Serve: Serve immediately or refrigerate for a few hours before serving. This dessert can be made ahead and stored in the fridge for up to 3 days.