Preheat oven to 400 degrees. Line a baking sheet with a Silpat (if you have one) or parchment paper or nonstick foil.

In a small bowl, coat nuts with honey and spread on the lined tray. Bake 5 to 10 minutes, until golden. Allow the nuts to cool and then break into pieces.

In a small saucepan, combine cherries, lemon juice, sugar and water. Cook over medium heat, stirring frequently, until cherries begin to break down and release their juices -- about 5 minutes. Juices will not really thicken much because there isn't any cornstarch.

Remove from heat, transfer to a small bowl and then stir in the almond extract. 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 ⅓ 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.