Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Step 2: In a large bowl, combine the pitted cherries, 3/4 cup of the granulated sugar, lemon juice, almond extract (if using), and cornstarch. Toss gently until the cherries are evenly coated.
Step 3: Pour the cherry mixture into the prepared baking dish, spreading it into an even layer.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, the remaining 1/4 cup granulated sugar, baking powder, and salt.
Step 5: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 6: Gradually add the cold milk, stirring gently with a fork until just combined. Be careful not to overmix; the dough should be just moistened.
Step 7: Drop spoonfuls of the biscuit dough evenly over the cherry filling. If desired, sprinkle the top of the dough with coarse sugar for an extra golden crust.
Step 8: Place the baking dish on a baking sheet (to catch any potential overflow) and bake for 35-45 minutes, or until the topping is golden brown and the cherry filling is bubbly and thick. If the topping browns too quickly, loosely tent with aluminum foil.
Step 9: Remove from the oven and let the cobbler cool for at least 15-20 minutes before serving. This allows the filling to set properly. Serve warm with vanilla ice cream or whipped cream.