Preheat the oven to 350ºF. Lightly grease a 9" or 10" tart pan with a removable bottom.

Combine coconut flour, toasted almonds, and salt in a bowl or stand mixer. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.

Press the dough evenly into the bottom and up the sides of the prepared pan. Bake for 8-10 minutes, or until golden brown around the edges. Let cool completely while preparing the filling.

Place the chopped chocolate into a bowl. Heat the coconut milk until simmering (or about 20-30 seconds in the microwave) and pour over the chocolate. Let sit for one minute, and then whisk until smooth. Whisk in the salt and almond extract, if using.

Pour the chocolate ganache evenly into the crust. Arrange the halved cherries on top of the chocolate as desired. Garnish with toasted sliced almonds.

Place in the refrigerator to let chocolate cool completely, about 1 hour, before slicing and serving. Store leftovers in the refrigerator for up to 5 days.