1Toast pastries as directed on package, reserving icing packets. In small bowl, mix icing and baking cocoa. Add mixture to small resealable food-storage plastic bag; cut off small corner.
2Place 1 pastry on small plate. Add half each of the banana, yogurt, strawberries and pineapple. Drizzle half of the chocolate icing on top. Garnish with a cherry. Repeat to make second banana split. Serve immediately.