Preheat oven to 325.
Grease one large or two small bundt pans. Two loaf pans work also. Dust lightly with almond flour.
In large bowl, whisk together eggs, extract, and vinegar.
Add coconut crystals or honey, and whisk in.
In a separate, small bowl, stir together coconut flour and baking soda. Add to egg mixture and whisk in.
Add soaked cherries (reserve liquid), dates, nuts, and lemon zest. Stir well to mix.
Spoon into prepared pans.
Bake for 50-55 minutes, until golden brown.
Let cool for 20 minutes, before lightly running rubber spatula around edges to release.
Turn out onto cooling rack, and let sit until fully cooled. OR - finish with optional brandy wash, below.