Combine all ingredients except water and gelatin in a blender. Puree everything until as smooth as possible.
In a small bowl or jug, sprinkle the gelatin powder over the room temperature water. Stir with a fork to combine, about 1 minute. It will be thick; that’s ok!
Add the gelatin mixture to the blender and combine until totally smooth.
Divide the mousse between 4 glasses (pictured are 13 oz margarita glasses, but they don’t have to be that large). Refrigerate mousse until set, at least 1 hour.
In a saucepan, combine the cherries, maple syrup and cinnamon. Bring to a simmer and over medium high heat, stirring often, simmer 5 – 10 minutes until thickened. The cherries are done when you can sweet a clean path across the bottom of the pan.
Chill the cherry compote.
When puddings are set – and when cherry compote is completely cool – divide the cherry mixture evenly between the 4 glasses and serve.