In a small to medium size pot, combine the cherries, coconut sugar and vanilla bean. Use a muddler or just a fork to mash the cherries up until they are almost pulp like. Don't worry about the pits, you will discard them later. Add the water and place the pot over high heat. Bring to a boil, stirring often for about 5 minutes. Remove from the heat and add the hibiscus. Cover and steep for 30 minutes. Strain the mixture through a fine mesh strainer, stir in the lemon juice and chill until completely cool, about 30 minutes. Syrup can be kept in the fridge for at least one week.

Add a few scoops of coconut ice cream to each glass. If desired sprinkle in a few blueberries for some fun color. Pour over the cherry soda and then top with ginger beer. Garnish with a cherry and drink up!