Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside
In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
While the base is cooking, make the filling. In a sauce pan combine the cherries, maple syrup, salt, and tapioca flour. Cook over medium heat until thick, about 5 minutes. Add in the almond extract if using. Remove from the pan, pour into a bowl and place in the fridge until needed.
Once the base is cooked let cool 5 minutes. While that is cooling add chopped almonds to the remaining dough. If the mixture is too sticky then add the coconut flour 1 tablespoon at a time. It should hold together when squeezed, but not be too wet.
Spread the cherry sauce on the base then sprinkle the crumb mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
These are easiest to cut and serve after being refrigerated. Also, store any leftovers covered in the fridge.