Preheat the oven to 325ºF. Line 12 cups of a standard muffin pan with paper liners.

In a bowl, combine the almond flour, baking soda, and baking powder. In a large mixing bowl, beat together the eggs, honey, almond extract, and vanilla extract using an electric mixer. Slowly drizzle in the coconut oil while beating on low. Add the almond flour mixture and beat to combine. Stir in the dried cherries and chocolate by hand.

Divide the batter among the lined muffin cups. Bake for 15-20 minutes, until brown around the edges and a toothpick inserted comes out clean. Cool the cupcakes completely.

If desired, melt additional dark chocolate and drizzle over the top of the cooled cupcakes before serving.