Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
In a large bowl, whisk together coconut flour, tapioca flour, baking soda, cinnamon and cardamom.
In another large bowl, whisk together coconut oil and coconut sugar. Whisk in eggs, one at a time, making sure each egg is thoroughly mixed in before adding the next. Whisk in applesauce and almond extract. Fold in cherries.
Whisk the dry ingredients into the wet ingredients
Divide batter among the lined muffin cups
Place about 2 tablespoons of Honey Nut Crunch on top of each muffin, and baki until the muffins are golden brown, about 20 minutes.