In a food processor, pulse flour, sugar, and salt until combined. Add cold butter and pulse until mixture resembles coarse meal with some pea-sized pieces remaining, about 10-12 pulses.

Drizzle ice water over mixture and pulse just until dough starts to come together, about 5-6 pulses. It should hold together when squeezed but not be wet. Turn onto a lightly floured surface and pat into a 1-inch thick disk.

Wrap dough tightly in plastic and refrigerate at least 30 minutes or up to 2 days. This relaxes the gluten and firms the butter for a flakier crust.

In a large bowl, gently toss pitted cherries with 1/4 cup sugar, cornstarch, and almond extract. Let stand 10 minutes to draw out juices and activate the cornstarch.

Preheat oven to 400F. Roll chilled dough on floured parchment to a 12-inch circle, about 1/8-inch thick. Slide parchment onto baking sheet. Scatter chocolate over center, leaving a 2-inch border. Top with cherry mixture and any accumulated juices.

Fold dough border up and over fruit, pleating as you go - it should look rustic, not perfect. Brush folded edges with cream and sprinkle with remaining 1 tsp sugar.

Bake 35-40 minutes until crust is deep golden and cherry juices are bubbling and thickened. Rotate pan halfway through. Cool on baking sheet at least 20 minutes before slicing - filling will set as it cools.