In a large bowl, mix together the flour, baking powder, brown sugar and salt. Cut the butter into the dry mixture and mix with a pastry blender until the pieces of butter are the size of peas. 

Mix the apple cider vinegar and water together, then drizzle over the dry mixture. Mix and fold with a large fork and add additional cold water if needed until the mixture clumps together.

Turn out dough onto a lightly floured surface and gently shape with your hands into a disk. Wrap in wax paper and chill in the fridge while preparing the filling and heating up the oven.

In a medium bowl, mix the pitted and halved cherries, brown sugar, lemon juice, almond extract (if using) and salt. Toss to combine.

Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.

Lightly flour a work surface or pastry mat and roll the dough out to a 12-inch round.

Place dough onto the parchment lined baking sheet. Place the cherry filling into the middle of the dough, leaving a 2-inch border. Fold and pleat the edge up around the filling. Brush the dough with egg wash and sprinkle with sugar.

Bake for 10 minutes, then reduce heat to 375 degrees F and bake for an additional 30 minutes or until crust is golden brown. Let cool slightly before serving.