Combine the almond milk with the flax seeds and whisk until well combined. Refrigerate for 20 minutes until thickened slightly. Then add in the vanilla, cinnamon, nutmeg, salt, and maple syrup.
Preheat a large griddle or non-stick skillet over medium heat and grease with a light coating of coconut oil.
Dip the bread into the almond flax mixture, soaking it for a few seconds on each side. Then sprinkle liberally with almond meal and pan fry until golden brown on each side. Continue with remaining slices, keeping the finished toast in a 200 F oven to stay warm.
To serve, garnish with the almonds and cherries and enjoy.