Combine the cherries, 1/4 cup water and the sugar in a small pot and bring to a simmer over medium heat. Cook, mashing occasionally, to make a chunky syrup, about 8 minutes. Let cool, then stir in the lemon juice. Meanwhile, whisk the sour cream, condensed milk, almond extract and salt in a bowl.
Fill 6 pop molds about one-quarter of the way with some of the cherry mixture. (Wipe any drips off the insides of the molds with a paper towel for even layers.) Freeze until just set, about 30 minutes. Repeat with the sour cream mixture, filling the molds about halfway; freeze again. Add the remaining cherry mixture and freeze, then top with the remaining sour cream mixture; insert wooden sticks into the pops and freeze until completely solid, about 2 more hours.
Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden, 7 to 10 minutes. Let cool, then chop.
To release the pops, briefly run the molds under hot water. Press the almonds around the bottoms.
Photograph by Victor Prado
Recipe courtesy of Food Network Magazine