Place soymilk, maple syrup, and agar in a medium saucepan and bring almost to a boil. Reduce heat to medium-low and simmer, stirring frequently until agar flakes dissolve, about 6 minutes. Pour into a blender and pulse several times to dissolve any remaining agar flakes. Pour back into the saucepan and allow to cool.
Place aquafaba in a medium mixing bowl and blend with a hand mixer until the consistency of whipped cream, about 6 to 7 minutes. Add the cherry concentrate and the cooled soymilk into the aquafaba. Gently mix by hand until thoroughly blended. Pour into 4 dessert cups and refrigerate for a least 1 hour until set.
While the mousse is chilling, prepare the cherry sauce by placing cherries, cherry juice and sea salt in a small saucepan. Bring to a boil. Reduce heat to medium-low and add the dissolved kuzu, stirring constantly to prevent lumping. When thick, turn off heat. Pour an equal amount of cherry sauce over each cup of mousse and chill another 1/2 hour before serving.
Per serving - 248 calories, 2 g fat (6% calories from fat), 4 g protein, 49 g carbohydrate, 1 g fiber, 0 mg cholesterol, 86 mg sodium