Preheat oven to 375°F and line a muffin tin with muffin liners or grease well with baking spray.
Combine the almond milk and apple cider vinegar in a medium bowl, stir to combine and set aside.
Combine the ground flax seeds and water in another small bowl, stir gently to combine and set aside for about 5 minutes until the mixture becomes somewhat thickened.
In a large bowl, combine the almond flour, cornmeal, tapioca starch, coconut sugar, baking powder, baking soda, salt, cinnamon and cardamom. Whisk to combine.
Add the melted coconut oil, vanilla and almond extracts and the flax seed mixture to the almond milk. Whisk to combine.
Add the wet mixture to the bowl with the dry ingredients and stir until smooth and combined.
Fold in the cherries.
Divide the batter among the 12 muffin tins and bake until a toothpick inserted in the center comes out clean. About 22-25 minutes.
Remove the muffins from the oven and let cool in the pan for 10-15 minutes before transferring each muffin to a cooling rack to let cool completely.
Notes
*Frozen thawed cherries can also be used. Cherries can be left whole for a more dramatic effect or halved.**Muffins can be stored at room temperature in an airtight container for 2-3 days. Transfer to the refrigerator after that for up to a week.