To Make the Cookie:

1. Preheat the oven to 350°F. Rub coconut oil or butter on a 9-inch cast iron skillet, then set aside.
2. In a medium-sized bowl, mix together the flour, cacao, baking soda, baking powder,and salt until combined. Set aside. Using an electric mixer, beat the coconut sugar, butter, and 1/2 banana, together on medium-high speed. Add in the vanilla and cherry extract.
3. Slowly add in the dry ingredient mixture to the wet ingredients, beating on medium speed until just combined. Using a spatula, fold in the vegan chocolate chips and dried cherries until evenly combined.
4. Press the dough into the prepared skillet, making sure it’s evenly spread out. Bake for 15-16 minutes. The cookie may look a bit undercooked, but this is normal (it’ll settle more as it cools down).
5. Let cool for at least 10 minutes before serving. Top with vegan vanilla ice cream, cherry drizzle, and pistachios.

To Make the Cherry Syrup:

1. Add the cherries to a pan over medium heat, cook for 7-10 mins. Cherries should soften and juice will collect. Remove from heat and place in a cheese cloth or nut milk mesh bag and drain the liquid from the cherries. Place back onto the pan and add the rest of the ingredients.
2. Add the arrowroot a little at a time or you can combine it with the lemon juice and add to the mixture. Whisk to combine and cook for an additional 5 minutes, until it thickens.
3. Plate your pancakes, then top with crushed pistachios and the cherry syrup.