4 cups pitted fresh red or black cherries (about 1 1/2 pounds)
1/4 cup almond syrup (see recipe below)
2 T lemon juice
1/2 cup sugar
7 cups plain Greek yogurt, stirred to loosen
1 cup whole raw almonds, coarsely chopped
Bring cherries, almond syrup, sugar, lemon juice, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Simmer, stirring occasionally, until liquid is slightly syrupy but cherries still hold their shape, about 5 minutes. Transfer mixture to a bowl and let cool completely. Chill until cold. DO AHEAD: Can be made 1 week ahead. Cover and keep chilled.
Divide yogurt among bowls. Spoon cherries with juices over. Garnish with chopped raw almonds.
Homemade Almond Syrup
1 cup organic sugar
1/2 cup water
In a saucepan combine sugar and water, stir until sugar is dissolved to prevent scorching, and bring to a rolling boil (20 min approx.). Remove from heat, cool slightly and stir in almond extract to desired strength, starting with 1/2 tsp. Store in a closed container in the refrigerator for one week.