Place popped popcorn in a large bowl and set aside.

In a small saucepan over medium-low heat, melt butter. Stir in sugar until it dissolves. Add honey and bring to a gentle boil, then stir in almond butter and salt. Cook, stirring occasionally, until ingredients are fully incorporated, about 3 minutes.

Pour mixture over popcorn and gently mix with a wooden spoon until thoroughly combined. Fold in the cherries.

When the mixture is cool enough to handle, using buttered or oiled hands, form into 2 ½" balls and place on a lined baking sheet. If desired, skewer the center of each popcorn ball.

Melt chocolate over a double broiler (or in 30-second intervals in the microwave at 50% power, stirring between each interval) until smooth. Lightly drizzle over popcorn balls.