Heat oven to 375 with rack set in lower-middle position; line a full sized rimmed baking sheet (also called a half sheet pan, 18-inch x 13-inch) with parchment paper.

Grind coconut sugar to a powder in a spice grinder; add to a stand mixer fitted with the paddle attachment. Add flours, granulated sugar, cinnamon, and salt to stand mixer; mix on low speed just to combine, 10 seconds. Add cherries and mix to combine, 5 seconds.

With mixer on low speed, add butter 1 piece at a time, continue to mix until mixture is crumbly and looks slightly wet, 1–2 minutes more. Add cream cheese and vanilla and mix until a dough forms around the paddle, 1 minute more. 

Press dough evenly onto prepared baking sheet, (I like to alternate between my hands and a rolling pin to help spread the dough to the edges). 

Bake cookies until golden brown, about 20 minutes, rotating sheet halfway through baking. 

Remove sheet from oven and immediately sprinkle chocolate chips over the top; let sit 3 minutes. Spread chocolate into an even layer then sprinkle with almonds. Let cool on a wire rack 20 minutes. 

Using a pizza wheel or large chef’s knife, cut cookies on the diagonal into 1½✕2-inch diamonds. Transfer cookies back to sheet and chill 30 minutes until chocolate is set.

Store in an airtight container at room temperature (or in the refrigerator) for up to 1 week or in the freezer for up to 1 month.