2 lb cherries, stemmed and pitted, or 3 bags (12 oz each) frozen cherries, thawed
1/2 cup sugar
3/4 cup almond-flavored liqueur, such as Disaronno (optional)
whipped cream or mascarpone cheese (optional), for serving
1. In a blender, puree cherries, sugar, and lemon juice until sugar is dissolved and mixture is smooth. Pour into an 8-inch square baking dish. Freeze 6 hours, scraping with fork every hour (mixture should be icy and fluffy).
2. To serve, pour 1 tablespoon liqueur into each of 12 small bowls or glasses. Top with 1/2 cup granita and a small dollop of whipped cream, if desired. Serve immediately.