Preheat the oven to 400° F and line a rimmed baking sheet with a piece of parchment paper.

Roll out the puff pastry sheet into a rectangle onto the prepared baking sheet. Using a knife, score a 1/2-inch border on the sides of the puff pastry, making sure not to cut all the way through. Using a fork, prick the puff pastry inside the border.

Place the puff pastry into the oven and bake for 15 minutes or until lightly browned.

In the meantime, combine the cherries and sugar in a small saucepan and place over medium heat.

In a small bowl, whisk the cornstarch with the water until smooth and set aside.

Allow the cherries to simmer for 5-6 minutes, then stir in the cornstarch slurry and continue cooking until lightly thickened, around 3-4 minutes. Remove from heat.

Remove the puff pastry sheet from the oven and spread the cherry mixture inside the border of the puff pastry.

Return the tart into the oven and bake until the edges are deeply golden-brown and the cherry filling is bubbly, another 15 minutes.

Stir the coconut oil into the melted chocolate and drizzle the chocolate all over the cherry tart. Top with flakey sea salt and additional fresh cherries.