Add the pitted sweet cherries to a large bowl along with the brown sugar, salt, cornstarch, vanilla extract, almond extract, and fresh lemon juice. Stir it all together and transfer the mixture to a 9×13 inch baking dish.
In a separate bowl, combine the flour, baking powder, salt, and granulated sugar, then add the cold cubed butter. Cut through the butter using your hands or a pastry cutter. Then add the buttermilk and mix it all with a wooden spoon
Using a medium-sized cookie scoop, dollop scoops of the dough on top of the cherries. Then brush it with melted butter and sprinkle on coarse sugar (optional).
Bake at 370°F for about 35 to 40 minutes, or until the top of the biscuit topping is golden brown. Serve warm.