In a medium-sized bowl, stir together the cherries, honey, and sherry vinegar. Add a pinch of salt and pepper, if using. Set aside for 20-30 minutes, stirring periodically, until some of the juices have extracted from the cherries and combined with the honey and vinegar.
While the cherries are macerating, preheat the oven to 350 degrees F. Spread the almonds in a single layer on a sheet pan, and toast for 5-7 minutes until golden and fragrant, shaking the pan once or twice to ensure even toasting. Set aside to cool.
Spoon the ricotta into serving bowls or spread onto crostini. Top with cherries, almonds and mint. Serve immediately.
Notes
To save time, you can purchase toasted slivered or sliced almonds. Sherry vinegar adds a mild acidity that doesn't overpower the flavor of the cherries, but red wine vinegar or balsamic could also be used. Recipe adapted from Serious Eats