Quarter the ginger and place it in a cocktail shaker. Add the Monk Fruit In The Raw® and lime juice. Muddle the ginger with the Monk Fruit and juice for 30 seconds. Add the ice. Pour in the pineapple juice, light, golden, and coconut rum. Cover and shake vigorously until the shaker is covered with frost.
Strain the cocktail into a hurricane-shaped or 12-ounce tall cocktail glass filled with crushed ice. Garnish with the pineapple wedge speared on a bamboo skewer, topped with the cherry, if using. Add the mint spring. Serve immediately.