In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, cardamom, and salt.
Whisk in the coconut oil and honey until smooth. Mix in applesauce and vanilla.
Stir in the oats and dried cherries, and mix well to combine. The dough may be a bit wet, so add more oats as necessary to help bring it all together. You want the dough to be thick enough to be able to roll cookie balls between your hands. Place dough in the fridge for about 20 minutes.
Heat the oven to 375ºF and set the rack on the lower and upper thirds of the oven. Line 2 baking sheets with parchment paper.
Remove the dough from the fridge and roll the dough into 1 1/4-inch balls and place them 2-inches apart on the baking sheets. Use a fork to gently flatten the dough slightly.
Place in the oven and bake until the cookies are a gentle brown all across the top, about 12-14 minutes. Remove from oven and place cookies on a wire rack to cool thoroughly.
Cookies will keep in an air tight container at room temperature for three days.