Preheat the oven to 400 degrees and lightly spray the bottom of two 12-cup muffins tins with non-stick spray.
In a mixing bowl, stir together the melted coconut oil, cinnamon, and sugar.
Using a 3-inch biscuit or round cookie cutter, cut rounds out from the flour tortilla shells. Toss the rounds in the cinnamon sugar mixture to coat.
Place all the mini taco shells between the crevices of the upside-down muffin tin and bake the shells in the oven for 6 minutes. Remove from oven and allow to cool completely before removing from muffin tin.
Heat a skillet to medium-high and melt the one tablespoon of coconut oil. Add the pineapple and saute until the fruit starts to caramelize and browns a bit.
Add the cream of coconut and stir into pineapple, heat a minute and remove from heat. Be sure not to add too much cream of coconut. You don't want it to be too saucey - it will make the shells soggy then.
Once the shells and pineapple have cooled, fill the shells with the fruit filling. Top with toasted coconut and a cherry!