In a blender, combine cherries, water and powdered sugar until smooth. Set aside.

In a large bowl, beat the heavy cream and marshmallow fluff until thick and creamy, about two minutes.

Spoon the cream into the cups, filling them halfway. (There will be some cream left; reserve it for step five below.)

Top with graham crackers.

Spoon approximately one and a half tablespoons blended cherries into each cup. Top with leftover cream, leaving a one-inch space at the top of the cups.

Insert Popsicle sticks, taking care not to push them all the way down.

Freeze for four hours or until firm. To eat, use scissors to cut a small slit at the top of the cup. Then gently tear it off, being careful not to pull or twist the sticks.