Preheat the oven to 350* F. Line a baking sheet with parchment paper.
In a large bowl, combine almond, coconut, and tapioca flours with cocoa powder, baking soda and salt.
Add the butter and coconut sugar to a stand mixer and beat on medium for 30 seconds until butter and sugar are thoroughly combined. Add the egg, vanilla and almond milk and continue to mix until combined.
Set the stand mixer on low and slowly pour the flour mixture into the wet ingredients and mix until combined, about 1 minute.
Add the dried cherries and chocolate chips into the bowl and mix until just combined.
Drop about 1 and 1/2 tablespoons of cookie dough onto the parchment paper, evenly spacing the cookies. Bake for 11 to 12 minutes and cool on a wire rack when done.