About 30 minutes before dough is done rising, in a saucepan over medium heat, add the pitted cherries, water, sugar, lemon zest, cornstarch, and salt. Bring to a boil.
Reduce heat to low and cook, stirring often, for about 10 minutes.
Stir in almond extract. Let cool slightly before adding to dough.
Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.
Spread the cooled cherry filling evenly over the dough.
In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the butter.
Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into even sized pieces - 9 for larger cinnamon rolls (use a 9x9 pan) or more for smaller ones (12 in 9x13 pan).
Place into a greased baking dish and cover. Let rise for another 30-45 minutes.
Preheat oven to 350 degrees F.
Once heated, place dish inside and bake in oven for 30-35 minutes.