Make the pastry - Mix together the oat flour and cinnamon in a bowl. Pour in the maple syrup, coconut oil and almond milk and stir to form a dough.
Press into a 6-hole muffin tin (silicone is ideal) to cover the base and up the sides.
To make the jam place the cherries, water and stevia in a pan. Cook on a medium heat for 10 minutes until softened and the juices run, then remove from the heat and stir in the chia seeds. Leave for 30 minutes to form a jam then roughly mash up.
Preheat the oven to 170 degrees C. Spoon a small amount of the jam into each base to fill up to ⅔.
Mix the ground almonds, stevia and baking powder together in a bowl then pour in the maple syrup, coconut oil, milk and almond extract to form quite a thick batter.
Spoon some of this over each to cover then sprinkle with flaked almonds. Bake for about 15 minutes until golden and firmed up. Leave to cool then pop out onto a wire rack and enjoy!