Have ready 8 ice-pop sticks. Line a baking sheet with parchment paper or a silicone baking mat.
Lay the wraps on a clean surface and spread almond butter on each wrap. Sprinkle the dried cherries and cereal evenly among the wraps on top of the almond butter. Place a banana at the bottom edge of one wrap, then roll up the banana in the wrap. Repeat with the remaining wraps.
Cut each pop in half, then insert an ice-pop stick into the un-cut end of the banana. Place the pops on the baking sheet and freeze for 5-10 minutes.
MAKE THE TOPPINGS
Meanwhile, place the chocolate and coconut oil in a heatproof bowl and place it over a small saucepan filled with 1 inch of water. Bring water to a bare simmer and let the chocolate gently melt, stirring often.
Dip the pops cut side down into the chocolate and then, without turning it upright, hold it over another bowl and sprinkle the chocolate with pistachios, coconut, and hemp hearts.