Step 1: Preheat your oven to 375°F (190°C). Lightly butter or grease a 9×13 inch baking dish (or an equivalent 2-quart baking dish).
Step 2: In a large bowl, combine the pitted cherries, 3/4 cup granulated sugar, cornstarch, lemon juice, and almond extract (if using). Gently toss until the cherries are evenly coated.
Step 3: Pour the cherry mixture into the prepared baking dish, spreading it into an even layer. Set aside.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
Step 5: Add the cold, unsalted butter (cut into small cubes) to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining.
Step 6: Gradually add the milk, mixing just until the dry ingredients are moistened and a soft dough forms. Be careful not to overmix.
Step 7: Drop spoonfuls of the cobbler topping over the cherry filling, leaving some gaps so the cherries can bubble up. You don’t need to cover the entire surface perfectly.
Step 8: Sprinkle the reserved 1 tablespoon of granulated sugar (if using) evenly over the topping.
Step 9: Bake for 40-45 minutes, or until the topping is golden brown and the cherry filling is bubbly and thick. If the topping is browning too quickly, you can loosely tent the dish with foil.
Step 10: Remove from the oven and let the cherry cobbler cool for at least 15-20 minutes before serving. This allows the filling to set properly.