1. Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper. Set aside.
2. In a large mixing bowl, stir together the rolled oats, sliced almonds, chopped almonds, salt, and cinnamon.
3. In a small mixing bowl, combine the melted butter (while it’s still a little warm) with the light brown sugar, honey, vanilla bean paste, and almond extract. Whisk until smooth and incorporated.
4. Whisk in the egg white until the mixture is smooth, glossy, and fully combined.
5. Pour the wet mixture over the oat mixture and stir until evenly coated.
6. Transfer the granola to the prepared baking sheet and spread into an even layer, leaving a small border around the edges of the pan. Firmly press the mixture together using the back of a spatula or measuring cup to encourage large clusters.
7. Bake for 15 minutes. Rotate the pan and continue baking for 10 to 15 minutes more, or until the granola is lightly golden around the edges (it may take longer depending on your oven). Honey can burn quickly so keep an eye on the granola towards the end of the baking time.
8. Remove from the oven and allow the granola to cool completely on the baking sheet without stirring. The granola will seem soft immediately after removing from the oven but will continue to crisp slightly and form clusters as it cools.
9. Once cooled, break the granola into clusters and stir in the dried cherries.

Store in an airtight container at room temperature for up to 2 weeks.