Blend all of the ingredients except for the cherries until smooth.
Either churn in an ice cream maker, or put into a freezerproof dish and freeze, taking it out and really stirring it up every half an hour until creamy consistency.
If using the cherries, mush them up in a separate bowl and drain away any excess juice (not into the drain, probably right into your mouth would be best). Stir carefully through the ice cream and return to the freezer.
Take it out and let it sit at room temperature for 5 minutes before serving.
Recipe by Veggie Runners at https://www.veggierunners.com/2015/03/30/vegan-almond-butter-ice-cream-with-cherry-swirl/