Heat oven to 400°F with rack set in middle position.

For the topping: 

Arrange almond and oats on a baking sheet and toast in oven until golden in color and fragrant, about 6 minutes. When cool enough to handle skin almonds; transfer to a food processor with oats.

Grind coconut sugar in a spice grinder until finely ground into a powder, 1 minute. Transfer ground sugar to food processor. Add flour, cinnamon, cardamom, nutmeg, and salt; pulse until nuts are finely chopped, about 15 pulses.

Drizzle melted butter, vanilla, and almond extract into processor and pulse until mixture resembles wet sand, about 5 pulses.

For the filling:

If using frozen cherries: Microwave frozen cherries in covered bowl, stirring occasionally until thawed, about 6 minutes. Drain cherries in colander set over a bowl. Measure out and reserve ½ cup drained juice (supplement with water if needed).

If using fresh cherries: skip microwaving and draining. Use ¼ cup water and increase wine to ¾ cup.

Combine reserved juice (or water), wine, salt, cinnamon, and nutmeg in a 12-inch skillet and cook over medium heat until mixture measures ½ cup, 6–10 minutes.

Stir in butter and lemon juice and cook until butter is melted, 1 minute.

Add cherries and coconut sugar and cook, stirring occasionally, until cherries begin to soften, 5–8 minutes.

Stir in cornstarch and simmer, stirring constantly, until liquid is thickened, about 1 minute. Off heat, stir in vanilla and almond extract. Transfer filling mixture to an 8-inch square baking dish set on a baking sheet.

Pinch topping in ½ inch pieces, with some smaller pieces, and sprinkle over filling. Bake until fruit is bubbly and topping is golden brown, 15 minutes, rotating halfway through baking. Transfer to wire rack and cool 20 minutes.