Preheat oven to 375°F and position rack to the middle position. Spray a 9x9 inch pan with non-stick spray and set aside.
In a large bowl, combine the cherries, corn starch, coconut sugar, sea salt and dark chocolate chips until incorporated. Pour into prepared baking dish. Set aside.
To make the crisp, combine the almond flour, tapioca flour, rolled oats, sea salt and coconut sugar in a large bowl. Add the coconut oil and using a pastry blender or two knives, cut the coconut oil into the flour mixture until it becomes a course meal.
Sprinkle crisp over dark chocolate and cherries and bake in the preheated oven for 35-45 minutes, or until crisp is golden brown and fruit around the edges is bubbling.
Allow to cool slightly. Serve warm with ice cream, if desired.