Preheat the oven to 350 degrees. Heat an 11-12 inch cast iron skillet (or oven proof skillet), to medium high heat on the stovetop.
Once hot, add the 3 tbsp of butter, oil or ghee. Cook for 2-3 minutes, until the mixture is bubbly and lightly browned. Now toss in the cherries. Reduce heat to medium low, cook and stir the cherries for another 3-4 minutes. Remove from heat.
Stir in vanilla extract, sugar, and arrowroot starch. Stir gently.
Make the topping by placing the almonds, almond flour, shredded coconut, coconut sugar, butter, cinnamon, and sea salt into a food processor. Pulse for just a bit, or until the mixture is crumbly. Pour topping on top of the cherries in the skillet, and evenly distribute among the top.
Transfer skillet to the oven. Bake for 40-45 minutes or until topping is golden and cherries are bubbly. Remove from oven.
Let cool for a bit, and serve warm or at room temperature.
*Can use pecans and walnuts in place of almonds. Or any combination of those 3