Roughly chop the Dried Cherry (1 cup) into quarters and transfer them to a small bowl. Add the Amaretto (3/4 cup) and let sit for one hour until plumped.
Strain the cherries and set aside.
Beat the Egg (2) until soft peaks form.
In a small heavy saucepan, combine the Honey (1/3 cup), Granulated Sugar (1/2 cup) and Water (1/4 cup). Heat over low heat, stirring constantly until the sugar is dissolved. Bring the mixture to a boil and cook for an additional 2 minutes.
In a slow, steady, thin stream beat the honey mixture into the egg whites. Continue beating until the meringue cools, about five minutes. Meringue should be glossy and relatively stiff.
In a separate bowl, beat the Heavy Cream (1 1/2 cup) and Almond Extract (1/2 teaspoon).
Chop the Salted Almonds (1/2 cup) and the Salted Pistachios (1/2 cup).
Quarter pitted Cherry (1 cup). Fold in the almonds, pistachios, dried and pitted fresh cherries in the heavy cream.
Add the cream mixture to the meringue and with a rubber spatula, gently fold it in until completely combined.
Transfer the mixture to a freezer safe container. Cover and freeze until firm.