Preheat the oven to 325 degrees. Grease a 9-inch spring form pan and line with parchment paper.
Combine the cocoa powder and boiling water in a small bowl. Whisk until smooth. Whisk in the vanilla and let cool slightly.
In another bowl, combine the almond flour, baking soda, and salt. Whisk to combine.
Beat the oil, allulose, and eggs on high speed for 3 minutes. Reduce speed to medium, add the cocoa mixture and almond flour mixture gradually. Scrape down the sides and bottom of bowl as needed. Pour the batted into the prepared pan. Dot the cherries in the batter. Bake for 40-45 minutes or until the sides are set and toothpick inserted into the center comes out mostly clean.
Let cool in the pan for 10 minutes before removing. It is nice served warm, at room temperature, or cold.
For the topping:
Combine cherries, water, and allulose in a small saucepan. Bring to a boil. Continue to boil until most of the liquid has evaporated. Serve on top of the cake and top with mint leaves, for garnish (optional). If desired, you can spread a layer of whipped cream or dairy-free whipped cream on the cake before adding the cherry topping, and pipe whipped cream along the edges of the cake.