Step 1: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or an 8x8 inch square baking dish.
Step 2: Prepare the cherry filling: In a large bowl, combine the pitted cherries, 3/4 cup granulated sugar, cornstarch (or flour), lemon juice, and almond extract (if using). Toss gently to ensure cherries are evenly coated.
Step 3: Pour the cherry mixture into the prepared baking dish and spread evenly.
Step 4: Prepare the cobbler topping: In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt.
Step 5: Cut in the cold butter pieces using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs. Some pea-sized pieces of butter are desirable.
Step 6: Add the milk (or cream) to the flour mixture and stir with a fork just until a soft dough forms. Be careful not to overmix.
Step 7: Drop spoonfuls of the cobbler topping evenly over the cherry filling in the baking dish. It doesn't need to cover the entire surface; gaps are fine.
Step 8: Sprinkle the turbinado sugar over the top of the cobbler topping.
Step 9: Bake for 40-50 minutes, or until the cherry filling is bubbly and thickened, and the topping is golden brown and cooked through. If the topping browns too quickly, you can lightly tent it with aluminum foil.
Step 10: Remove from oven and let 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.