- Preheat the oven to 350ºF.
- Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate, cherries, and pecans. Cover with plastic wrap and refrigerate for at least 30 minutes (can prepare up to 48 hours ahead of time).
- After refrigerating, use a cookie scoop to form cookies and press down slightly. Bake for 10 minutes or just beginning to turn golden brown around the edges.