Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes.
Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick, about 5 to 8 minutes.
Remove from heat and stir in lemon zest, almond extract, and slivered almonds.
Serve hot, warm, room, temperature, or cold, top with whipped cream, whipped ricotta, or yogurt. Enjoy!