Preheat the oven to 375°

For the filling

In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and the salt.

Bring the mixture to a boil and let cook until thickened, about 5 minutes. The cherries will not be all the way cooked.

To make the topping

In a bowl, stir together the flour, brown sugar, baking powder, and salt. Cut in the 6 tablespoons cold butter until the mixture resembles coarse crumbs.

Stir in the cream just until blended.

On the stovetop, melt the remaining ¼ cup butter in a 12-inch cast iron pan.

Pour in the filling and spread evenly. Be careful because the skillet will be hot.

Dollop the cobbler topping over the filling. The topping will be more like biscuit dough.

Combine the powdered sugar and the sliced almonds. Sprinkle over the topping.

Bake for 35-45 minutes until the almonds are toasted and the topping is golden brown.

Serve warm with ice cream if desired.