Preheat your oven to 350°F (180°C).
If serving the muffins with cacao cream, mix coconut cream, cacao, and coconut sugar, then refrigerate until ready to use.
For muffins, combine 8 tbsp raw buckwheat flour, cacao, and coconut sugar in a bowl or food processor.
Add cherries if using.
Gradually pour in 1/2 cup coconut milk and 1/3 cup water. Mix until you achieve a smooth, lump-free batter.
Divide the batter evenly among the muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Serve with cacao cream and cherries.