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.
Peel, core, and dice 4 apples. Be sure to dice the apples small enough that they will fit into the mini shells. Mine were about 1/4 inch to 1/2 inch cubes.
In a medium bowl, combine the diced apples, 2 tablespoons Torani Green Apple Puremade Syrup, 1/2 cup sugar and 2 teaspoons cinnamon. Mix well.
Heat a skillet on medium heat and melt two tablespoons coconut oil. Add the apple mixture and sauté for 5- 10 minutes until soft. Time will depend on how small your cuts are so be sure to test to see if the apples are done at the 5 minute mark.
Once done, cool slightly and then fill the shells with the apple filling.
Drizzle Torani's Caramel sauce over the tacos and top each with a maraschino cherry.