Make Cherry filling: Add sugar, cornstarch, lemon juice, vanilla extract, and almond extract to a saucepan and stir. Add cherries and cook for a few minutes, until sugar is dissolved into a sauce and sauce has slightly thickened. (See notes if using canned or frozen cherries).
Melt butter in pan. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
Make the batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture over melted butter in pan and smooth it into an even layer.
Bake: Spoon the cherries and sauce mixture over the batter. (the batter will rise up and over the cherries, while baking.) Sprinkle cinnamon generously over the top. Bake at 350 degrees for 40-45 minutes or until golden brown.
Serve warm, with a scoop of ice cream, if desired.
Cherries: Sweet (dark red) or tart cherries will work (or a combination). If using tart cherries you may want to add a little more sugar to the filling.
Frozen Cherries: Prepare as directed but add 1 tablespoon additional cornstarch to saucepan.
Canned Cherries: Use two 14.5 oz cans of cherries canned in water (or light syrup if necessary). Do not use canned cherry pie filling. Drain the juice from the cans of cherries, reserving 1/4 cup. Stir cornstarch into reserved juice, then add to a saucepan with sugar, vanilla and almond extract. Cook over medium heat until thickened, about 2-3 minutes. Stir in cherries.
Uncooked Cherry Filling: you can mix the cherry fillings together and add to the cobbler without cooking in saucepan, but I think cooking first produces a better result.
Gluten Free Cherry Cobbler: Substitute a gluten-free baking flour mix.Make Ahead Instructions: This cherry cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.Reheating Instructions: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F for 20 minutes, or until heated through. Place a sheet of foil over the cobbler if it starts getting too brown.Freezing instructions: Baked cobbler can be frozen, covered well, for up to 3 months. Thaw completely in the fridge, then reheat in the oven.