Line a baking tray with parchment paper and set aside.
Using a food processor with an S blade, begin to pulse the walnuts adding a few dates at a time. After a minute, the two ingredients should be ground.
Add the pink salt, baking soda, vanilla and cacao powder to the food processer and pulse for 20 seconds.
Add flax eggs and continue to mix the batter into a smooth consistency. Add the additional tablespoon of water if the mixture isn’t soft enough.
Finally add the cherries and cacao nibs and run the food processor for 10 seconds to allow the extras to fold in rather than grind out.
Heap a tablespoon of the chocolate batter onto the baking tray and form in a circle. Repeat this step until all of the mixture is used. Feel free sprinkle more nibs and cherries over top of the cookies and gently press them in.
Bake the cookies for 12-15 minutes, until soft with darkened edges.
Set aside on a cooling rack and serve accordingly
Store in an airtight container or freeze on the same day