1 tablespoon Roasted Almonds, Finely chopped (unsalted is preferred)
Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
Place the baguette slices split side up on one side of the baking sheet.
Toss the fresh cherries with the olive oil and scatter them across the opposite side of the baking sheet. It’s fine if they are touching.
Bake for 10 minutes; turn the baguette slices split side down after 5 minutes.
While the cherries roast and the baguette toasts, beat the cream cheese, honey, and chopped almonds until they are smooth and well-combined.
To construct, spread cream cheese on the split side of the toasted baguette. Top with a few roasted cherries.
Fresh Cherries have pits! You can use a cherry pitter to pit the fresh cherries before roasting. You can also roast them with the pits inside and then pop the pits out with your fingers after roasting. (Be warned that while I prefer this method, roasted cherries are HOT!! and the hot pink color will get on your fingers.)