Pit and dice 3/4 cup cherries; set aside. Line a baking sheet with parchment paper and set aside.

Measure 1/4 cup coconut flour and divide it into two equal portions (2 tablespoons + 2 tablespoons). Set one 2-tablespoon portion aside. In a large bowl whisk together the remaining 2 tablespoons coconut flour, 1/4 cup almond flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.

In a small bowl whisk together 2 large eggs, 1/3 cup heavy whipping cream, and 1 teaspoon almond extract.

Cut 6 tablespoons super-cold unsalted butter into small cubes. Add the butter to the flour mixture and work it in with a pastry blender (or your fingertips or two forks) until the mixture resembles a coarse meal with pea-sized butter pieces.

Pour the egg-and-cream mixture into the flour-butter mixture and stir with a fork until just blended; the dough will be wet.

Sprinkle the reserved 2 tablespoons coconut flour over the dough and gently mix to combine. Let the dough sit about 5 minutes so the coconut flour can absorb some liquid.

Gently fold the diced cherries into the dough, taking care not to overmix (overmixing can discolor the dough).

Put the bowl of dough in the freezer for 20–25 minutes.

While the dough chills, divide the 1/4 cup sliced almonds into two equal portions (about 2 tablespoons each); set one portion aside to top before baking and the other to use after glazing.

Remove the dough from the freezer and transfer it onto a sheet of parchment. Shape the dough into a rectangle about 4" x 8". Use a pizza cutter to cut the rectangle into 10 roughly equal pieces. Gently reshape each piece into a scone and transfer them to the prepared baking sheet. Sprinkle the reserved 2 tablespoons sliced almonds over the tops of the scones. Return the baking sheet to the freezer for at least 20 minutes. Preheat the oven to 425°F while the scones are freezing.

Remove the baking sheet from the freezer and bake the scones for about 20 minutes, or until set and lightly golden brown.

Remove the scones from the oven and let them cool completely on the baking sheet or a wire rack.

Make the cream cheese frosting glaze: in a medium bowl, beat 2 ounces room-temperature cream cheese and 2 tablespoons room-temperature unsalted butter with an electric hand mixer until smooth. Add 1/2 cup powdered sugar alternative (Swerve) and 1/4 teaspoon almond extract, and beat until the glaze is smooth. Transfer the glaze to a piping bag or use a spoon.

Pipe or spoon the cream cheese glaze onto the cooled scones, then sprinkle the remaining 2 tablespoons sliced almonds over the glaze.