Preheat the oven to 350F and line a baking sheet with parchment paper, or a Silpat. In a medium bowl, combine all of the cherry jam ingredients and allow them to soak together for at least 15 minutes while you prepare the cookies.
In a separate bowl, cream together the coconut oil, maple syrup, vanilla and almond extracts until smooth. Gradually stir in the almond flour and sea salt, and mix well until a uniform dough is formed.
Scoop the dough by tablespoons and use your hands to roll into smooth balls. Place the balls onto the lined baking sheet, about 2 inches apart, and use your thumb to press into the center of each cookie, creating a well for the jam.
To prepare the cherry jam filling, transfer the soaked jam ingredients into a high-speed blender, and blend until uniformly combined, about 1 minute. The chia helps the jam "gel" together.
Use a spoon to drop a dollop of jam into the center of each cookie.
Bake for about 8-10 minutes at 350F, or until lightly golden. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.