Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl stir the honey, 1 teaspoon of the vanilla extract, almond extract, and ½ teaspoon of the cinnamon until smooth. Add the cherries and toss to combine, then set aside for now.

Place the sliced butter or coconut oil in a 9-inch pie pan and place the pan in the oven to melt while it’s preheating.

In a medium bowl, stir together the flour, sugar, baking powder, remaining ½ teaspoon cinnamon, and salt until combined. Add the milk and the remaining teaspoon of vanilla extract and stir until a smooth batter forms.

Remove the baking dish from the oven and add the cherries, then pour the batter over the top. Bake in the oven for 45 to 55 minutes, or until the top is golden and a toothpick inserted into the cobbler comes out relatively clean, aside from some cherry goop. If the top is browning too quickly, you can cover it with foil.

Remove from the oven and place on a wire rack to cool for 10 minutes before serving. If you’re feeling decadent, this goes particularly well with a scoop of vanilla ice cream on top.