Preheat oven to 350ºF and line an 8x8 baking dish with a parchment paper sling.
In a large bowl add almond flour, tapioca, coconut oil (or butter), maple syrup, vanilla and sea salt and mix well until it turns into large crumbles. Place ⅔ of the mixture into the bottom of the prepared pan and press down evenly.
Bake in the preheated oven for 10 minutes. Set aside.
Meanwhile make cherry filling: in a medium saucepan add cherries, maple sugar, arrowroot and vanilla and mix well. Cook on medium heat, stirring often, until filling becomes thick, about 5 minutes.
Pour cherry mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20 minutes.
Let cool completely before cutting.
Store in refrigerator.
Do not substitute the maple syrup in the crust/topping with another sweetener, it will alter the recipe.
You can substitute the maple sugar in the cherry mixture for coconut sugar if you wish.
You can use frozen cherries here if you don't have fresh.