Preheat the oven to 350°F (177°C). Place the butter in a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2.5-quart baking dish. Melt it in the oven as it preheats.

In a large bowl preferably with a pour spout, whisk the flour, sugar, baking powder, and salt together. Add the milk, vanilla, and almond extract and whisk until batter is smooth.

Remove the pan from the oven, and spread the cherries over the melted butter in an even layer. Pour the batter evenly over the top of the cherries. Sprinkle the top with coarse sugar, if using.

Bake for 55–60 minutes. The cobbler is done when a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs. If you find the top of the cobbler is browning too quickly in the oven, loosely cover it with aluminum foil (I usually do this about halfway through baking).

Remove from the oven and set it on a wire rack. Cool for 5 minutes before serving.

Cover leftover cobbler tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this dessert tastes best within the first couple days.