Preheat oven to 350. Line large baking sheet with unbleached parchment paper. You may need 2 baking sheets to fit all 2 dozen cookies with enough room in between them.

In a large bowl, using a fork, mix almond flour, arrowroot, baking powder and salt. Be sure there are no clumps of almond flour.

In a small bowl, also using a fork, mix together nut butter, syrup, apple sauce and vanilla until well combined.

Pour wet iIngredients iInto the dry and mix well. Then, stir in the chocolate, pistachios and cherries.

Use two spoons or 1 ¼" ice cream scoop to form dough into balls and drop onto prepared pan(s). Flatten cookies slightly with a damp hand.

Bake iIn preheated 350 oven for 15 minutes, until cookies begin to brown and are soft, but not jiggly to touch.

Cool on pan for at least 5 minutes and then transfer to a wire rack. When cookies are completely cool, store in air tight container. Cookies will stay fresh for 1 week at room temp or freeze them for up to 6 months.