Preheat the oven to 375°F with a rack in the center.

To make the fruit filling: In a 9" square pan or 2-quart baking dish, combine the cherries, sugar, biscuit flour blend, and cinnamon until evenly coated. Add the lemon juice and almond extract and stir to combine.

Bake the fruit filling for 30 to 35 minutes, stirring once or twice partway through baking, until the edges are bubbling. While the fruit bakes, make the biscuit topping.

To make the biscuit topping: In a medium bowl, mix the biscuit flour blend and sugar. Add the butter, tossing to coat. Using a pastry blender or your fingers, cut the butter into the flour mixture until it looks like coarse breadcrumbs. Add the milk and vanilla, then mix until a soft dough forms. Set aside while the fruit finishes baking.

Remove the baked filling from the oven and scoop nine mounds of dough (about 3 tablespoons or 50g each) on top of the cherry filling; a scant Scone and Muffin Scoop works well here. Sprinkle the dough with sugar.

Return to the oven and bake for 30 to 35 minutes, or until the biscuits are golden brown, the filling is bubbling, and the temperature is about 212°F in the center.

Remove the cobbler from the oven and let it cool slightly before serving warm or at room temperature. A scoop of vanilla bean ice cream on top is especially delicious!

Store leftover cherry cobbler, covered, in the refrigerator for up to 5 days.