In a food processor, pulse 1/4 almonds until chopped (about 3 pulses) with the flour, brown sugar, sugar, vanilla, cinnamon, and salt. Add the butter in a stream and pulse until the mixture resembles coarse sand (1 - 3 more pulses). (If camping, pulse the almonds ahead of time to have ready for this step - use a large bowl and a wooden spoon instead of the food processor).

In an oven safe 10" skillet, toast the remaining sliced almonds over medium-low heat, about 4 minutes. Add the flour mixture and cook for 6 to 8 minutes, stirring often, until just browning. Transfer to a bowl and carefully wipe down the skillet with a paper towel.

Make the filling by combining 2 tbs sugar and cornstarch in a small bowl. In the skillet, add the cherries, lemon juice, vanilla, salt, and almond extract. Cook covered for 7 minutes over medium heat. Stir once or twice while cooking. Remove the lid and stir in the dried cherries. Cook 3 to 4 minutes longer until the dried cherries have softened.

Over a low simmer, stir in the cornstarch mixture, until thickened (about 3 minutes). Remove the skillet from the heat and sprinkle the topping evenly over the cherries. Return the skillet to the heat and cook until the filling is bubbling, a few minutes later.

Remove from heat and allow crisp to cool 30 minutes before serving with ice cream.