Combine the flour, Natvia, butter and cinnamon in a food processor and blitz until combined. Add the iced water and process until the dough comes together in a ball. Form into disks and wrap in plastic. Place in the refrigerator and chill for 45minutes-1 hour.
Roll out the pastry in between 2 sheets of baking paper until it is the right size for a 15 cm tart tin. Place in the tart tin, trimming the edges and then chill for 30 minutes.
Cover the tart shell in baking paper and add your baking weights or rice. Place in the oven, preheated to 170C and bake for 10 minutes. Remove the baking weights.
Combine the almond meal, desiccated coconut, Natvia and egg in a bowl and stir to combine. Dollop into the tart shell. Place the pitted cherries into the almond mixture.