1. FOR THE TOPPING: Finely chop 1/4 cup almonds. Combine flour, brown sugar, granulated sugar, vanilla, cinnamon, salt, and chopped almonds in bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.

2. Toast remaining 1/2 cup almonds in 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to plate to cool. Wipe out skillet.

3. FOR THE FILLING: Combine 2 tablespoons sugar and cornstarch in small bowl; set aside. Combine cherries, lemon juice, vanilla, salt, almond extract, and remaining sugar in now-empty skillet. Cover and cook over medium heat until cherries thaw and release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes.

4. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Remove skillet from heat and distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Remove from heat; let cool for at least 30 minutes before serving.

Serves 6