Prepare the "red" layer by adding strawberries, cherries, and approx. 2 tbsp. of the coconut milk to a high powered blender. If using frozen berries, rinse under warm water for about 1 minute prior to blending to soften. Blend on high for 30 seconds, or until mixture is smooth.
Scoop about half of the red mixture into a small plastic freezer bag, and very carefully snip off one of the bottom corners of the bag to create a "piping bag." Slowly squeeze the red mixture into the bottom of the popsicle mold (approx. 1-inch deep, depending on size of popsicle mold). Using the bag ensures you will get even layers with no mess. Cover and refrigerate remainder of the red mixture.
Using aluminum foil, cover the top of the popsicle mold, and insert wooden or plastic sticks into the tin foil to secure. Place in the freezer for 2 hours.
Prepare the "white" layer by mixing remaining coconut milk, maple syrup (or your sweetener of choice), and vanilla into a bowl. Remove aluminum foil from popsicle mold (sticks should be frozen in place). Using the same piping bag from the previous step, carefully add half of the white mixture, and squeeze a small layer into popsicle molds. Freeze for an additional 2 hours, and refrigerate remaining white mixture.
Repeat the layering process by adding another red layer, and white layer, and freezing about 2 hours in between.
For the final "blue" layer, fill the remainder of the popsicle mold with whole blueberries. Open the can of coconut water, and pour to fill the popsicle mold. Freeze for about 2 hours before serving.