Cook pasta as package directs. Drain and spread out on a shallow serving platter. Tent with foil to keep warm.
Meanwhile, melt butter in a medium saucepan over high heat. Reduce heat to medium-low and simmer until butter starts to turn medium brown and smells nutty, about 7 minutes. Remove from heat and carefully add lemon juice and 1/2 tsp. salt (it will bubble up). Pour all but 2 tbsp. brown butter into a small bowl; keep warm.
Put cherries in pan of brown butter and cook over medium heat, stirring often, until hot and skins start to wrinkle, about 7 minutes.
Pour cherries over reserved pasta along with half of reserved brown butter. Sprinkle with almonds and thyme, and add salt to taste. Serve with remaining butter.