In a medium pan, heat butter flavored coconut oil over medium-high heat until hot. Add rosemary leaves and cook, stirring often, until crispy and fragrant, about 2 minutes. Turn off heat, and remove rosemary to a paper towel-lined plate, leaving the infused oil in the pan. Stir salt into the melted oil and set aside.

Prepare popcorn according to your popcorn maker's instructions. For the Lékué popcorn popper and my microwave, that was about 3 minutes at full power.

To serve, give the oil a stir to distribute the salt before drizzling as much as you like over your popcorn, stirring to evenly coat. Add in almonds, cherries, and crispy rosemary and toss to combine, adding more salt if needed. Enjoy!