1. Preheat a non-stick pan over medium heat.
2. In a medium bowl, crack the eggs and beat them until well mixed.
3. Add the coconut flour and baking powder into the bowl with the beaten eggs. Mix until you get a thick batter.
4. Slowly add the coconut milk or water into the batter, stirring continuously until you reach a smooth, pourable consistency. If the batter remains too thick, add more liquid, but do so gradually.
5. Fold in the diced cherries gently into the batter.
6. Lightly grease the preheated pan with a minimal amount of oil if necessary.
7. Spoon small dollops of the batter onto the pan, creating baby-sized pancakes.
8. Cook each pancake for about 2-3 minutes on each side or until golden brown and cooked through.
9. Remove the pancakes from the pan and let them cool slightly.
10. Spread a thin layer of smooth peanut butter on each pancake.
11. Allow the pancakes to cool down to a baby-friendly temperature before serving.

Summary:
These Cherry-Coconut Flour Pancakes with Peanut Butter are ideal for baby-led weaning. They provide essential nutrients such as protein from the eggs and peanut butter, fibre from the coconut flour, and vitamins and antioxidants from the cherries. The pancakes are soft and easy for babies to hold and chew, promoting self-feeding skills.

Storing Options:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. To reheat, allow the frozen pancakes to thaw and warm them gently.

Possible Side Effects/Allergies:
Be aware of potential peanut allergies; introduce peanut butter in small amounts and monitor for any allergic reactions. Avoid this recipe if your baby has known nut allergies. Cherries can have small pits; ensure all cherries are thoroughly pitted and chopped into small, manageable pieces to prevent choking.