Prepare a muffin pan by greasing or lining with paper cups. Mix together the flours, salt, and baking powder. Set aside. Cream the butter, ricotta, and sugar together. Scrape down the sides and mix in the eggs, vanilla, and almond extract. Add the flour mixture and mix until combined. Fold the cherries and chocolate chunks into the batter. Divide the batter between 13 muffin cups. Sprinkle the tops of the muffins with almond and cocoa nib pieces and bake for 25 minutes. Remove from oven and cool before serving.