In a medium saucepan, combine the cherries, 1/2 cup of granulated sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the cherries are softened and the mixture is syrupy. Remove from heat and let cool.

In a large mixing bowl, whip the heavy cream with the remaining 1/2 cup of granulated sugar and vanilla extract until soft peaks form.

In another bowl, mix the sour cream, powdered sugar, and almond extract until smooth.

Gently fold the whipped cream into the sour cream mixture until well combined.

In a separate bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch pie dish or a similar-sized serving dish to form the crust.

Spread half of the sour cream and whipped cream mixture over the crust. Then, layer half of the cherry mixture on top. Repeat the layers with the remaining sour cream mixture and cherries.

Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, garnish with additional cherries or whipped cream if desired.