Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the almond flour, arrowroot flour, kosher salt, baking soda, and cinnamon.
Add in the coconut oil, maple syrup, almond milk, and vanilla extract and stir until everything comes together in a thick dough. Then fold in the cacao nibs, dried cherries, and chopped dark chocolate.
Take roughly 2 tablespoons worth of dough, roll into a ball, place on your lined baking sheet and then gently flatten into a disc shape. Repeat this process with the remaining dough.
Bake for 8 – 10 minutes or until the cookies are lightly golden brown and look just set. Place the baking sheet on a wire rack and let the cookies cool for at least 10 minutes.