Whisk coconut flour, almond flour and unrefined sea salt together. Beat in coconut milk, ¾ cup honey, eggs and vanilla and continue to beat them together until no clumps remain.
Melt coconut oil in a 12-inch cast iron skillet over moderately high heat. Whisk in remaining ¼ cup honey. When the honey and coconut oil foam and bubble, gently arrange pineapple into the skillet. Place dried cherries in the center of each pineapple ring and around the pineapple rings. Turn off the heat, pour in the cake batter and bake for forty-five minutes to one hour in an oven preheated to 350 degrees Fahrenheit or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for about five to ten minutes before inverting on a platter and serving.