Preheat your oven to 300 degrees. Get out two baking sheets and cover them with parchment paper. I make a circle template for myself and flipped the parchment paper over so the ink wouldn't be touching my batter.
I couldn't find almond flour so I made my own. I placed 1 and 1/2 cups of almonds in my food processor. I turn it on high until everything was somewhat fine. I sifted the almonds and placed the coarse almonds back into the food processor and repeated the process. Once I got enough almond flour, I placed what I had sifted back into the food processor on high for another 3 minutes. I sifted it once more and discarded any coarse pieces.
In a mixing bowl, place your egg whites in. With the whisk attachment on high speed, whip until the white are at a soft peak. It would only take 2-3 minutes.
At this point, with the mixer still going, slowly add in the granulated sugar. Keep mixing until the egg whites come to a stiff peak. Turn the mixer off.
In a separate bowl, sift the powdered sugar, almond flour, cocoa powder, and salt. Whisk the dry ingredients together.
Slowly add a small portion of the dry ingredients into the stiff meringue. Fold it in with your whisk until it is incorporated. Continue to add in small portions. I would do thirds. If you over-mix the batter, the macarons will come out somewhat flat. Like mine. If you under-whisk them they come very fluffy.
Once you have all the batter combined, it should be thick. It will still have a little movement though.
Add the batter into a piping bag with a round tip. Pipe your circles of batter.
After you piped all your macarons, let them sit for 1 hour or until the tops are no longer sticky.
Place them in the oven for 20 minutes.
Remove them from the oven and let them cool.
Once they have cooled, unstick them from the parchment paper and match your shells so the tops and bottoms are the same size.
Place the ganache and cherry buttercream in separate piping bags.
One one half pipe the ganache and on the other half pipe the cherry buttercream.
Carefully sandwich them together without breaking them. Voila!