Preheat oven to 300 degrees F
Line a large cookie sheet with parchment paper or silpat mat and set aside. ( I used an 11 x 17 size pan)
In a medium sized bowl, stir together the rolled oats, almonds, cardamon and salt.
In a separate small bowl place the melted coconut oil, honey, vanilla and almond extracts then stir to combine.
Pour the coconut mixture over the rolled oats mixture and stir well until all ingredients are combined.
Spread the mixture on the prepared baking sheet in one single layer.
Bake for 5 minutes.
After the first 5 minutes, give the granola a good stir.
Return to the oven and bake an additional 10 to 15 minutes or until golden brown.
Remove the granola from the oven.
Scatter the dried cherries over the granola and allow to cool completely before breaking into clusters and storing.
Reserve approximately 1 cup of granola for the yogurt parfait.
Store the remaining granola in an air tight container.
In a small bowl stir together the yogurt, cardamom and honey.
ASSEMBLING THE YOGURT PARFAIT
Layer 4 teaspoons of granola in each of 2 decorative glasses.
Top with 3 tablespoons of yogurt mixture.
Repeat with a second layer of granola and yogurt then sprinkle the tops with more granola.
Garnish with fresh cherries if desired.