Peel the paper off the muffin and crumble it into the bottom of the glass.

If you are using fresh cherries, wash them and remove the stems. Place a cherry in the cherry pitter and squeeze it so the plunger goes through the stem scar. Put the cherry into the measuring cup, throw away the pit and continue pitting the cherries until you have 1/4 cup. Sprinkle the cherries over the muffin.

Measure the yogurt and spread it over the cherries.

Measure out 1 teaspoon of sliced almonds and sprinkle them over the cherries. Gently tap the glass so the yogurt starts to move down around the cherries. Cover with plastic wrap and refrigerate for at least 3 hours, but overnight is best.