If your cherries are frozen, defrost in the microwave for 45-60 seconds. Add cherries to blender and blend until completely smooth.

In a small bowl, sprinkle gelatin evenly over lime juice, then stir thoroughly until there are no dry grains visible. Let sit for 5 minutes.

While the gelatin blooms, combine cherry purée with honey in a small saucepan over low heat, and stir until combined. You want to heat the purée enough to melt the gelatin (>~120˚F), but you don't want to bring it to a boil, which will denature the gelatin.

Add gelatin and lime juice mixture to the fruit puree, and stir until it's completely dissolved. Remove pan from heat and let cool for about 5 minutes.

Add apple, mint, and 2 tablespoons of lime juice to a blender and blend until completely smooth.

In a small container, sprinkle gelatin evenly over lime juice, then stir thoroughly until there are no dry grains visible. Let sit for 5 minutes.

While the gelatin blooms, combine apple and mint purée with honey in a small saucepan over low heat, and stir until combined. You want to heat the purée enough to melt the gelatin (>~120˚F), but you don't want to bring it to a boil, which will denature the gelatin.

Add gelatin and lime juice mixture to the fruit puree, and stir until it's completely dissolved. Remove pan from heat and let cool for about 5 minutes.

Give your silicone molds a light spray with avocado oil or cooking spray.

Use a dropper to fill up the fruit molds. Fill two droppers, one with cherry and one with apple, and at the same time fill the mold - red in the cherry shape and green in the stem/leaf shape.

Move the molds to your refrigerator. Refrigerate for an hour and a half to let them set up.

Remove from the molds and place on a wire rack, and let sit for 8 hours or overnight. The gummies will shrink significantly and achieve a more intense flavor and a chewy, gummy texture.