Grease 2 heat-proof bowls with butter. Divide popcorn evenly between bowls. To first bowl, add cherries, walnuts, cinnamon and cayenne. To second bowl, add apricot, almonds and pumpkin seeds. Stir each bowl to combine. Line a large baking sheet with waxed paper.
In a small saucepan, combine Sucanat and 1/4 cup water. Heat on medium and cook, without stirring, until mixture reaches the soft-ball stage (235°F) on a candy thermometer, about 6 minutes. Remove from heat and carefully add 1 tbsp butter and vanilla; mixture will sputter. Stir gently. (Tip: If you don’t have a candy thermometer, drop a small amount of syrup into cold water. It will form little balls that are soft to the touch once cooled, about 20 seconds. If it doesn’t form a ball and dissipates, it has not yet reached the correct temperature. If it forms harder balls or shards, you've gone too far.)
Drizzle Sucanat mixture over bowls of popcorn, stirring to coat. With buttered hands and working with 1 flavor at a time, form 12 golf ball–sized popcorn balls of each flavor around sticks. Transfer to prepared sheet; drizzle chocolate over cherry balls.
The slow cooker makes this moist chocolate brownie a cinch to prepare. For the topping, dark sweet cherries are simmered with maple sugar to yield a glossy crimson sauce. If you’re trying to avoid caffeine, omit the espresso powder.
Hailing from England, a fool is a custard-based dessert mixed with cooked fruit. Here, we substitute coconut cream and crème fraiche for the custard and stir in lightly sweetened cherries. Layered with fresh nectarines, this is one of the easiest and prettiest desserts you can make.