Preheat the oven to 350 degrees. Line a tin loaf pan with parchment paper. (I used a 10 1/2" x 5 1/4" x 3" metal loaf pan)
In a large bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon with a fork. Set the bowl aside.
In another large bowl, mix the eggs, honey, vanilla, apple sauce and olive oil with an electric hand-held mixer until well mixed. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
Pour the dry ingredients into the wet ingredients and mix with the electric hand-held mixer until thickened and well mixed.
Fold ½ cup of chocolate chips and 1 cup of quartered cherries into the batter.
Pour the batter into the lined loaf pan and then pat the top of the batter with a spoon to make sure it is flat. Sprinkle 1 Tbs of chia seeds and 1 Tbs of chocolate chips on top of the batter and push down lightly with a spoon.
Bake for 40-45 minutes, until the loaf is golden brown and the top has hardened.
Note: my pan was 10 1/2" x 5 1/4" x 3" high. If your pan is smaller or larger, you will need to adjust the time of baking.