Pit the cherries and set them aside.
Place the almonds in a heavy skillet and toast over medium heat until they are lightly browned. Set aside.
Combine the sugar, cinnamon stick, and wine in saucepan, bring to a simmer, and cook about 5 minutes. Add the cherries and cook about 15 minutes longer.
Transfer the cherries and their sauce to a bowl and refrigerate 1 hour or longer.
Whip the cream until soft peaks form. Fold in the amaretto and whip a few seconds longer. Fold in the mascarpone. Refrigerate until ready to serve.
Spoon the cherries and their sauce into each of 4 goblets and top with the cream.
If desired, the cherries and cream can be layered. Top with the almonds and serve.