Combine cherries, maple syrup, lemon juice, and water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until cherries soften and release their juices, about 8 to 10 minutes. Some cherries should hold their shape while others break down.

Transfer about half the mixture to a fine-mesh strainer set over a bowl. Press firmly with a spoon to extract thick juice, then stir the juice back into the saucepan. Let cool completely, about 30 minutes. The compote will thicken as it sits.

In a large bowl, whisk together almond milk, chia seeds, maple syrup, vanilla, and salt until no clumps remain. Let sit for 5 minutes, then whisk again to prevent seeds from settling.

Divide the chia mixture evenly among four jars or containers. Refrigerate for at least 2 hours, preferably overnight, until thick and pudding-like. The chia seeds will plump and create a creamy, tapioca-like texture.

Spoon 2 to 3 tablespoons of cherry compote over each pudding. Use a spoon to swirl it gently into the top layer for a marbled effect. Top with toasted almonds if desired. Serve chilled.