Bring the cherries to the boil with the water and cinnamon, reduce the heat, cook over a medium heat for approx. 10 mins, cool.
Toast the almonds in a frying pan over a medium heat for approx. 5 mins. Add the sugar and stir until it caramelizes. Spread out the nuts on a sheet of baking paper, allow to cool and break into pieces.
Stir the yoghurt with the lemon zest, vanilla sugar and honey until well mixed. Beat the cream until stiff, fold in carefully.
Layer the fruit and cream alternately in the glasses and top with the almond crunch.