In a large soup pot or Dutch Oven, heat coconut over medium heat until it melts. Add jalapeno, garlic, ginger and onion and saute until onion is softened and everything is fragrant (about 5 minutes). Add bison and brown, but don't fully cook (about 5 minutes). Add broth, carrots, cherries and spices (through oregano oil) and cover while it heats and cooks for an additional 10-15 minutes (until carrots begin to soften). Add beef liver and cover again, allowing to heat for another 5-10 minutes.