Place all ingredients except the cherries into a food processor and process until the mixture is smooth and the cream cheese is combined with the milk. Add in the cherries and pulse until the cherries are minced finely but not totally pureed. Pour the mixture into popsicle molds (how many will depend on your molds, but 8-10 is about right). Freeze for at least 6 hours or overnight. Remove from the molds by dipping the outside into a pan of water for a few seconds until the popsicle releases. Wrap in plastic wrap and store in a ziptop bag in the freezer.