Preheat the oven to 350 degrees F and adjust the rack to the middle position. Oil a 9-inch pie plate. Place the graham crackers in the bowl of a food processor and process until finely ground. Add the butter and process until the crumbs are damp. Press the crust on the bottom and up the sides of the pie plate. Bake for 11 minutes. Cool.
Whisk together the cream cheese, condensed milk, lemon juice and vanilla until smooth. Pour mixture into the cooled crust and chill in the refrigerator.
Combine the cherries, honey and lemon juice in a medium saucepan. Heat over medium and bring to a low simmer, stirring often. Whisk the arrowroot and water in a small bowl and slowly pour into the cherry mixture, stirring constantly. Cook for about 3-4 minutes, stirring constantly, until sauce thickens and will cost the back of a spoon. Remove the mixture from the heat, stir in almond extract, and then pour into a bowl and allow to cool. When cool, pour over topping, and chill in the refrigerator for an additional 2 hours before serving. Serve cold.
