Prepare beet puree (this can be done up to 24 hours in advance): Blend steamed beet and lemon juice in a high-speed blender until completely smooth. You should end up with about 1 cup of beet puree.
To make muffins: Preheat oven to 350 F (175 C). Add chopped dates to measuring cup until dates reach the 1 cup line. Add hot water until the water reaches the 1 cup line (see picture). Let soak for 10-15 minutes.
Mix together dry ingredients (almond flour through salt).
If you have a large food processor, add the soaked dates AND THE SOAKING WATER to the processor and process on high until smooth and creamy. You may need to scrape the sides once or twice. Next, add the pureed beets, and process on high for 30-60 seconds until completely smooth (and bright red!). Add melted coconut oil, eggs, almond extract and vanilla extract and process until combined. Add dry ingredients, and process until combined. Scrape sides, add dried cherries, and pulse (on low) until everything is incorporated.
If you do NOT have a large food processor but you have a blender, add the soaked dates AND THE SOAKING WATER to the blender and process on high until smooth and creamy. Next, add beets and process until smooth and creamy, then add coconut oil, eggs, and extracts and process until combined. Add this wet mixture to your dry ingredients, mix well, and then stir in the dried cherries.
Spoon batter into WELL-GREASED muffin tins (or use silicone liners). Fill until ¾ full. Bake for 22-28 minutes, until golden. These may require slightly longer to bake than a regular muffin due to the high moisture content of the ingredients. You may need to lightly cover them with foil toward the end of your baking time to prevent the tops from over-browning. Store leftovers in refrigerator or freezer.
Note: these muffins are best eaten when completely cool or even chilled. I like mine straight out of the freezer!