In a food processor grind the almonds into a fine meal. Next add in the flour, sugar, cinnamon and salt and pulse to combine. Add in the cubed butter and pulse a few times until the butter is incorporated and no large chunks remain.
Lastly add in the ice water one tbsp. at a time. Pulse just until the mixture comes together and starts to form a ball. Remove and form into a flat disk. Wrap in plastic wrap and refrigerate for at least one hour.
Preheat oven to 375F.
In a medium sized bowl combine the pitted cherries, cornstarch, gin, the juice and zest of 1 lemon and the brown sugar. Stir to combine.
On a lightly floured surface, roll the dough out to a 14-inch round. It’s ok if the edges crack a little. Using the rolling pin gently roll the dough onto itself and transfer it to a parchment or silicone baking mat lined baking sheet.
Using a slotted spoon scoop the cherries into the middle of the dough, mounding them up in the middle and leaving about a 2-inch boarder. Next fold the dough up overlapping a little. Pour the remaining liquid in the bowl over the cherries.
Using a pastry brush, brush the edges with a little milk and sprinkle liberally with the sugar crystals.
Bake for 45-50 minutes or until the edges are golden brown and the cherries begin to bubble. Remove and let cool slightly. Serve with whipped cream or ice cream.
Recipe Courtesy of Megan Mitchell