Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Prepare the cherry filling: In a large bowl, gently toss the pitted cherries with the 3/4 cup sugar, cornstarch, lemon juice, and almond extract until evenly coated. Pour the mixture into the prepared baking dish.

Prepare the topping: In a separate medium bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Stir in the milk until just combined, being careful not to overmix; the dough will be shaggy. Drop spoonfuls of the biscuit dough evenly over the cherry filling, leaving small gaps between the mounds.

Lightly brush the tops of the biscuit dough with a little extra milk (optional: sprinkle with coarse sugar for extra crunch).

Bake for 40 to 45 minutes, or until the topping is golden brown and the cherry filling is bubbly and thickened. Let cool for at least 15 minutes before serving warm.