1. In a food processor, combine flour, butter, sugar and salt. Pulse until butter resembles coarse crumbs (a few larger pieces are okay). With machine running, stream in 2 tbsp ice water, about 20 seconds. Check to see if dough has come together. If it seems dry, add ice water 1 tbsp at a time with machine running, being careful not to make dough too wet. Do not overmix. Transfer dough onto a work surface, form into a disk, wrap in plastic and refrigerate for 1 hour.Filling
2. Heat oven to 375 degrees . In a bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract and salt. Set aside.
3. On a lightly floured surface, roll out chilled dough to a 13-inch circle. Transfer dough to a baking sheet lined with parchment paper. Pour filling into middle of dough, leaving a 2-inch border around edges. Fold edges over filling (galette should be 9 inches wide when complete). Brush border with cream and sprinkle with sugar. Bake at 375 degrees for 50 to 55 minutes, until crust is golden brown. Cool on a wire rack before slicing.