Preheat oven to 300°F. Line a baking cookie sheet with parchment paper.
Mix shredded coconut, almonds, pumpkin seeds, chia seeds, hemp seeds, almond flour and cinnamon together in a large bowl.
Put honey, pureed cherries, vanilla, and olive oil in a small pot and cook over medium heat, stirring occasionally, until the mixture is hot, has dissolved into the mixture, about 1 minute.
Pour the honey cherry liquid mixture on top of the coconut granola mixture and stir to combine.
Spread the mixture evenly on the cookie sheet and bake, stirring once halfway through, until a bit crispy on the edges, about 30 minutes.
Mix and let the mixture sit for 10 minutes in the pan when out of the oven and it will harden during this time. If after 10 minutes, you would like the granola to be a bit more toasted put it back in the oven for no more than 10 minutes, but make sure to keep an eye on it.