Preheat the oven to 350F. Line a 6 cup muffin pan with paper liners or grease muffin pan. In a mixing bowl, whisk together the flour and allspice. Stir in the almonds, sugar, chocolate chips, and cherries.
In a small mixing bowl, combine the egg, butter, and buttermilk. Add all at once to the flour mixture and stir just until moistened. Divide the batter evenly among the prepared cups.
Bake until the tops spring back when lightly tapped, 20-25 minutes. Cool on a wire rack for 5 minutes, then turn out and cool completely.