1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper and lightly grease it with olive oil
2. In a large mixing bowl, whisk the egg, olive oil, honey, coconut sugar, and vanilla extract until smooth.
3. Stir in the almond flour, tapioca starch, baking soda and sea salt until incorporated. Stir in the chocolate chips, dried cherries, and chopped almonds.
4. Turn the dough onto the prepared baking sheet and form it into a log that’s about 9 inches long, 3 inches wide, and 1 inch tall.
5. Bake for 15 minutes. Remove and allow to cool completely. Use a sharp knife to slice into batons about 1-inch thick.
6. Return the cookies to the baking sheet, cut side down, and bake for another 20 minutes, or until golden brown and dry. Allow to cool before dipping in ganache.
7. Transfer to the fridge to harden the ganache. Once the ganache has lost some of its sheen, sprinkle with flaky salt.

To make the ganache:

1. Melt the chocolate chips in a bowl set above a pot of just simmering water, stirring often.
2. As soon as the chocolate is melted, whisk in the olive oil 1 tablespoon at a time to emulsify. It will thicken as it cools and is best slightly cooled for dipping.