Combine almonds and walnuts (except that extra 1/4 cup for mixing through) in food processor or Vitamix and process until fine. Remove from the bowl and set aside. Add dates to food processor/Vitamix and blend to a paste.

Return ground nuts, along with cacao/cocoa powder, and blend until the mixture forms a pebble-like consistency that clumps together when you press it between your fingers. Pour mixture into a bowl and stir in dried cherries and optional walnuts.

Press your brownie mixture into a parchment-lined 8" square baking dish with a bit of parchment overhang. If you desire, use a pastry roller to smooth the surface. Place in the fridge while you make your frosting.

Blend the dates to a paste, then add in coconut milk and cacao/cocoa powder. Blend to combine. Add in warm water and blend again until smooth. Lastly, add in your melted coconut oil and process until smooth, glossy, and all-around lovely.

Pour frosting over your brownie base and refrigerate at least 3 hours or overnight. Remove from tray by lifting the parchment overhand and slice into the desired number of brownie squares using a sharp knife occasionally dipped in water. Store in air-tight container for 1-2 weeks or in the freezer for 4-6 weeks.