Pour almond milk into the blender first, then add Greek yogurt, cocoa powder, maple syrup, vanilla, and chia seeds if using. Top with frozen cherries. This order helps the blades catch the frozen fruit without jamming.

Start on low speed for 10 seconds to break up the cherries, then increase to high. Blend 45 to 60 seconds until completely smooth and the vortex forms steadily. Stop and scrape down the sides once if needed.

If too thick, add almond milk 2 tablespoons at a time and pulse to combine. If too thin, add a few more frozen cherries or a small handful of ice and blend briefly. The smoothie should pour slowly from the blender, like soft-serve.

Divide between two glasses. Sprinkle cacao nibs on top for crunch. Serve with a wide straw or a spoon if you kept it thick.