Set Traeger to smoke with lid open for about 5 minutes. Close lid and set temperature to 375°F.
Add 6 cups cherries to a 9x13 baking dish. Toss with 1 tablespoon lemon juice and 1/4 teaspoon almond extract.
If cherries are frozen, you can set them on the grill while it is heating up.
In medium sized bowl, combine 3/4 cup almond flour and 3/4 cup gluten free flour, 1 cup sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Use a whisk to combine and eliminate lumps. In a separate bowl, combine 1 large egg, 1/2 cup heavy cream, and 1/4 teaspoon almond extract. Pour wet ingredients into dry and mix to combine. Mixture will be crumbly. Cover cherries with this mixture.
Slice 6 tablespoons unsalted butter into thin slices and spread as evenly as possible on top of cobbler mixture. Sprinkle with 1 tablespoon decorator's sugar.
Place cobbler onto grill and close the lid.
Bake on preheated grill for about 60 minutes until golden brown.