Best Cherry Sauce

Bring the cherries, water, honey, mahlab, and salt to a boil in a small saucepan over medium heat. Once boiling, turn heat down to simmer, cover the saucepan, and cook 7 minutes, stirring occasionally (you can add a splash more water if necessary; don’t let the pan dry out). Turn off heat and stir in the almond extract, then cover and let sit for 5 minutes (the cherries will plump a bit more). Serve hot, cold, or room temperature on top of Greek yogurt, frozen yogurt, ice cream, pudding, pancakes, waffles, oatmeal, etc.