Step 1

Preheat the oven to 375 degrees F.

Step 2

For the cherry filling: Combine the cherries, granulated sugar, cornstarch, lemon juice, vanilla bean paste, almond extract and kosher salt in a large bowl until no clumps remain. Spread into a 9-by-13-inch baking dish.

Step 3

For the biscuit topping: Pulse the flour, granulated sugar, baking powder and kosher salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Add the buttermilk and egg and pulse until the dough comes together.

Step 4

Pinch off pieces of dough and scatter them on top of the cherry filling. Brush the dough with buttermilk, then sprinkle with the turbinado sugar and flaky sea salt.

Step 5

Bake until the topping is browned and the filling is bubbling around the edges, 50 to 55 minutes. Let cool at least 30 minutes. Serve with vanilla ice cream, if desired.