Cherry Brown Sugar Fool with Honey Almonds

Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).

In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside.

In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherries begin to break down and juices boil and thicken, about 5 minutes.

Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.

In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully -- there should be beautiful cherry streaks running through the fresh cream.

Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.