• Preheat oven to 180C (350F) and line a muffin tin with cupcake cases.
• Grind up the freeze dried cherries in a pestle and mortar until you have a fine powder.
• Chop up the chocolate and the dried cherries into small pieces.
• Add the almond flour, eggs, melted coconut oil, vanilla essence, honey and cherry powder to a mixing bowl and mix thoroughly.
• Stir through the chocolate chunks and dried cherries to ensure they are evenly distributed throughout the mixture.
• Add the bicarbonate of soda and mix again.
• Fill the cupcake cases about 2/3 full with the mixture.
• Bake in the oven for 12-15 minutes or until a skewer comes out clean after it's been inserted. Keep an eye on the muffins as almond flour tends to burn quite easily. If the tops look like they are starting to brown too much, cover with a piece of tin foil.
• Remove from the oven and allow to cool on a wire rack.

Optional Step

• Frost if desired. I chose to frost half of mine with my Cream Cheese Frosting and half with my Italian Meringue Frosting. I then topped them with grated chocolate, freeze dried cherry powder and a freeze dried cherry.