On a piece of aluminum foil spread both coconut flakes (chips, if using). Place the foil directly on the toaster oven rack. Turn dial or set to medium. The coconut is fairly quick to brown, so keep a watchful eye. Once golden and fragrant, remove from the oven. If left on the foil, coconut will continue to cook, so cool on a plate or in a bowl.
In a medium bowl, hand whisk eggs, sugar and coconut oil, salt and almond extract until combined. Slow whisk cocoa until just incorporated. With a spatula, fold in chocolate chips, toasted coconut and cherries. Make sure to scrape bottom to top, as cocoa powder likes to hang in the bottom and corners of the bowl.
The batter will be fairly thick. Spatula into prepared pan, then even side to side and sprinkle the top with extra coconut.
Bake for 35-42 minutes or until a center inserted toothpick shows clean with the exception of chocolate chip trace. I know, kind of hard to tell. The center will puff and when moved side to side will remain stable and the edges starting to brown and pull from the sides too. Ovens vary, so it's best to start checking around 34 minutes. In my oven, brownies take about 37 minutes. Transfer to a wire rack and let cool completely in the pan.