Combine water and quinoa in a small sauce pan. Bring to a boil and then lower to a simmer and cook covered until water is fully absorbed (you want it on the dry side.)
While quinoa is cooking, combine cherries and almonds in food processor and pulse until finely chopped.
Transfer to small bowl.
Once quinoa is cooked, spread out on baking sheet or another flat surface to let it cool for a few minutes. Once cooled, add to bowl with almond/cherry mixture.
Add maple syrup, almond butter and chocolate chips and fold together.
Line a baking sheet with parchment paper or silpat.
Roll quinoa mixture into balls and place on sheet (this is a messy process, embrace it by licking your fingers at the end.)
Bake at 375 degrees for about 20 minutes, until quinoa becomes golden and crispy on the outside.
Let balls cool on baking sheet for at least 10 minutes.