Combine the ricotta, half and half, ¾ cup honey, salt and vanilla in a blender and blend until smooth and all the ingredients are combined. (You may need to scrape down the sides of the blender jar a couple times.) Pour the mixture into an ice cream maker and process for 20 – 25 minutes or according to your manufacturer’s instructions.

While the ice cream is churning, place the almonds in a small, dry skillet over medium-high heat and toast until golden brown and fragrant, about 3 minutes. Add the remaining tablespoon of honey and stir to coat the almonds. Remove from the heat and pour the almonds onto a plate or piece of waxed or parchment paper to cool. Cut the cherries into quarters. When the almonds are cool, crumble them into little clumps. They may be a little sticky; this is okay.

During the last minute or two of churning the ice cream, add the cherries and the almonds and continue to churn until they are incorporated throughout the ice cream. Transfer to a flat, shallow container (like a baking pan) and freeze until firm in the freezer, about 2 hours.