Reduce the oven temperature to 250°F.
Line two baking sheets with a silpat or a greased piece of parchment paper. Using a standmixer, beat the egg whites, salt and lemon juice at low speed until foamy.
Increase the speed to medium, and add the sugar one tablespoon at a time until glossy and firm peaks form. This can take about 8 minutes. Beat in the cherry juice and vanilla. Gently fold in the almonds.
Drop in two-tablespoon balls (about 2 inches apart) on the baking sheet and bake for about 40 minutes, just until very lightly browned. Remove from the oven and allow to fully cool and harden.
Meanwhile, place the chocolate in a glass bowl set over a saucepot with an inch-high of simmering water. Allow to melt fully, then transfer all but about 1/4 cup of the chocolate to the stand mixer. Allow the chocolate to cool slightly to room temperature, then add in the coconut cream. Beat until very smooth and creamy, like cake frosting. Transfer to a piping bag.
To assemble drizzle the tops of the cookies with the residual melted dark chocolate. Pipe a generous dollop of the ganache onto one of the cookies and add the other as a sandwich. These cookies can be stored in an air-tight container at room temperature for two days.