Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.

Combine the almond meal, superfine sugar, lemon zest, almond extract, and salt in a bowl. Whisk together until evenly distributed. Add the chopped dried cherries and set aside.

Using an electric mixer or whisk, beat the 2 egg whites and honey to soft peaks (about 2 minutes on Speed 8 of a handheld beater).

Gently fold the beaten egg whites into the almond mixture. It's okay if some air is knocked out.

Place the extra egg white in a small bowl and whisk with a fork until foamy. Place flaked almonds in another bowl.

Form 2.5cm/1" balls: Scoop about 1 tablespoon of the mixture and shape into a rough ball. Drop the ball into the foamy egg whites, use 2 forks to coat, then place in the flaked almonds to coat completely.