In a food processor or blender, add the pitted cherries with the lemon juice and stevia powder. Pulse for 30 seconds - 1 minute to form a puree. Spoon 1/4 of the puree into each popsicle mold and freeze for 30 minutes.
While the cherry puree is freezing, make the coconut layer.
Mix the stevia and coconut milk together. Spoon 2 tbsp into each mold over the cherry layer and freeze for 30 minutes again.
While the coconut is freezing, make the blueberry layer.
Add the blueberries, lemon juice and stevia powder to a blender or food processor and pulse for 1 minute. Spoon 2 tbsp of the blueberry puree over the coconut layer, add the popsicle sticks and freeze for 4 hours or overnight!
When ready to eat, just run the popsicle mold under some hot water to let it loose!