Preheat the oven to 350F and line two large baking sheets with silicone liners or parchment paper. Set the oven racks at the second highest and second lowest positions in the oven.

In a large bowl, whisk together the almond flour, sweetener, collagen, coconut flour, baking soda, and salt. Stir in the egg, butter, and extracts until the dough comes together.

Gently stir in two thirds of the chopped chocolate and all of the chopped cherries. Take care not to crush the cherries too much.

Form the dough into 15 balls and place on the prepared baking sheets, leaving at least 2 inches of space between each.

Bake for 15 to 18 minutes, switching the position of the pans halfway through baking. The cookies should be puffed and golden, but still very soft. While the cookies are still soft, press the remaining chocolate pieces into the tops.

Let cool completely on the pans for at least 30 minutes before serving.