Line two baking sheets with parchment paper and set aside.
Create a double boiler. Place a medium pot filled with water on the stovetop over medium heat and allow it to simmer. Place another pot or a heatproof bowl on top of it. The bottom of the top pot should not touch the water. Make sure the top pot is stable.
Place the almond butter and ¾ cup of the chocolate chips in the top pot and stir as it begins to melt. Stir frequently and remove from the heat once it’s melted. Be careful that the chocolate doesn’t scorch.
Stir in the quick cooking oats, dried cherries, ½ cup of almonds, and salt.
Use a small scoop or spoon to form balls with the mixture, about 1¼ to 1½ inches in diameter. Place them into the prepared baking sheets and then gently flatten them with the back of a spoon.
Place the baking sheets in the refrigerator and allow the cookies to chill slightly for 5 to 10 minutes.
Return your double boiler to the heat and melt the remaining chocolate chips.
Drizzle the melted chocolate over the cookies and sprinkle them with the remaining chopped almonds.
Return the baking sheets to the fridge and allow to chill for about 30 minutes to completely set.
Store cookies in an air-tight container in the refrigerator for up to 5 days.