Puree cherries until smooth (I used a hand blender for this) and set aside

Add peanut butter, honey, eggs, banana, lemon juice, and vanilla to a large bowl

Stir until everything is well combined (you can pre-mash the banana ahead of time, but if it's really ripe you probably won't need to)

Add almond flour, coconut flour, baking soda, cinnamon, and sea salt to the peanut butter mixture and stir until combined

Remove one cup of the batter to a smaller bowl

Stir in pureed cherries until well mixed

Marble in the cherry batter to the bigger bowl of batter by pouring in a little and using a knife to marble it through

Place dough in refrigerator for 30 minutes (or longer)

Preheat oven to 350 degrees

Line baking pan with parchment paper

Spoon dough by heaping tablespoons onto baking sheet leaving about 1" in between cookies

Bake for 12 - 15 minutes until cookies feel soft to the touch and bounce back when pressed on the top. They shouldn't seem wet

Cool on pan on wire rack for 15 minutes

Slide parchment paper with cookies onto wire rack and cool completely

Store in refrigerator