Place rack in the upper third of your oven and preheat to 350 degrees F.
In a large bowl, stir together the bananas, olive oil, vanilla extract, and almond extract. Set aside.
In a medium bowl, whisk together the oats, almond meal, shredded coconut, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and fold together until combined. Fold in the chopped chocolate and dried cherries. The dough will seem very moist.
Scoop small tablespoon-sized drops of dough (not rounded) onto a parchment paper (or Silpat-lined) baking sheet, 1 inch apart.
Bake for 12 to 14 minutes, until the cookies brown lightly and appear dry on the sides. Let rest on baking sheet for 4 minutes, then transfer to a cooling rack to cool completely.
TO STORE: Leftover healthy chocolate cherry cookies can be kept in an airtight container at room temperature for up to 3 days. For best results place a paper towel over the cookies and in between any layers to absorb excess moisture and prevent the cookies from becoming mushy.
TO FREEZE: Freeze cookies on a parchment-lined baking sheet until frozen. Transfer to a freezer-safe bag or container and store for up to 3 months. Defrost in the fridge overnight before serving.
*To make your own almond meal, grind almonds in a food processor until they reach a fine powder. Do not over blend, as they will eventually turn into almond butter.