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Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or make the cookies in batches if you have only one baking sheet. Scatter the walnuts on one of the sheets and toast until aromatic, 5 to 7 minutes. Set aside.
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In a bowl, mix together the almond flour, brown rice flour, 3 tablespoons of the toasted walnuts, the lemon zest, dried cherries, maple syrup, Sucanat, oil, and salt. Shape the dough into 12 (3/4-inch) balls and place on the prepared baking sheets 3 to 4 inches apart (they will spread a lot).
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Bake just until flat and starting to brown, about 8 minutes. Slide the parchment onto the counter to let them cool and crisp.
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Place the chocolate in a double boiler over simmering water and melt, stirring often.
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When the cookies are cool and hardened, flip them, and, with a butter knife or pastry brush, spread the backsides generously with melted chocolate. Sprinkle the remaining 2 tablespoons walnuts onto the chocolate, drizzle a bit more chocolate over the walnuts, and allow to cool completely.