Preheat the oven to 175 degrees celsius.
Combine oat flour, corn flour, cardamom, baking soda, baking powder and salt in a bowl.
Whisk the egg and sugar together until slightly fluffy and the mixture has turned a little pale in a separate bowl.
Add apple sauce, greek yogurt and coconut oil and whisk until incorporated.
Little by little add the dry ingredients to the wet, stir in between. Do not stir too long, just until you have a smooth batter.
Fold in cherry pieces and chocolate chips.
Divide the batter between five muffin tins. Bake in the oven for 18-21 minutes, until an inserted skewer comes out clean.
Take out and let the muffins cool completely.
Whisk together cream cheese, greek yogurt, sweetener and lemon juicy until it becomes fluffy. Place in the fridge until ready to serve. (The topping is optional)
Top the muffins using a piping tool or just spread it over the muffins using a spoon as I did. Top each muffin with a cherry.