Cherries and almonds are closely related. Marasca cherries and apricots are distant cousins as well, and all four are used to concoct this dessert—the latter two in the forms of bitter maraschino liqueur and crunchy amaretti cookies (traditionally made from apricot kernels). The result is rich, fruity, and tart.

Preheat the oven to 375°F.

Toss together in a 9-inch square baking dish:

Combine in a small bowl:

Stir in:

Sprinkle the mixture over the cherries and bake until the cherries are bubbling and the juice looks thick, about 40 minutes. If the top is browning too quickly, cover loosely with foil. Let cool for at least 15 minutes before serving.