In a food processor, pulse flour, sugar, and salt. Add cold butter cubes and pulse until pea‑sized crumbs form.

Slowly drizzle in ice water, pulsing until dough starts to clump. Gather dough, flatten into a disk, wrap in plastic, and refrigerate 30 minutes.

Meanwhile, make the filling: In a bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Stir until cherries are coated.

Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment.

On a lightly floured surface, roll chilled dough into a 12‑inch square. Cut into four 6‑inch squares.

Spoon about ¼ cup cherry filling onto the center of each square, leaving a ½‑inch border.

Brush pastry edges with water, fold dough over to form triangles, and press edges with a fork to seal.

Place turnovers on baking sheet, cut a small slit in the top of each, and bake 25–30 minutes or until golden brown.

While warm, whisk together glaze ingredients until smooth. Drizzle over turnovers and let set slightly before serving.