Preheat the oven to 350F. Oil two doughnut pans lightly. Set aside.In a large mixing bowl, whisk together the dry ingredients: almond meal, garbanzo bean flour, arrowroot, coconut sugar, baking powder, baking soda and fine sea salt.In a separate bowl, whisk together the wet ingredients: applesauce, chia, water, oil, vanilla bean seeds, lime juice, lime zest and water.Pour the wet ingredients into the dry ingredients and stir everything together until well combined. Set aside for 10 minutes to hydrate. Then fold in the chopped cherries gently.Add 3 tablespoons of batter to each doughnut indentation in your doughnut pans. Use the back of a spoon (or your finger) dipped in a bit of water to smooth out the batter. Continue until all of the batter is used up.Bake for 18 minutes on the center rack, rotating half way through.Remove from the oven and let cool in the pans for at least 10 minutes. Run a sharp knife around the edges of each doughnut. Then gently lift each doughnut out using the knife.For the pink coconut cream, whip together the coconut cream and honey until totally smooth using an electric beater. Fold shredded beet into the coconut cream little by little until you reach your desired color.Use a rubber spatula to evenly spread the coconut cream over each doughnut. Top with rose petals, sprinkles, lime zest as you like. Best eaten immediately once topped with coconut cream. If you're making them ahead, wait to frost the doughnuts until right before serving. The doughnuts themselves are best eaten within 24 hours.