In a small microwaveable bowl, combine ⅓ cup (72 grams) of the Redpath® Dark Brown Sugar with the water. Sprinkle in ¼ teaspoon (2 grams) salt. Heat in the microwave until sugar is completely dissolved; about 45 seconds. Set sugar syrup aside to cool completely.
In a pot, place the remaining ⅓ cup (72 grams) Redpath® Dark Brown Sugar and stir in the pitted cherries. Add the strips of lemon zest and remaining ¼ teaspoon (2 g) salt.
Place over medium heat and bring to a simmer, stirring until juices are released and thickened; 10 minutes. Remove from heat, stir in the almond extract, and allow to cool. Once completely cooled, remove and discard the strips of lemon zest.
In a large bowl using a hand blender (or immersion blender), process the cream cheese until smooth. Add in the cooled sugar syrup and process until thoroughly blended. Add in the sour cream, milk, and vanilla extract. Blend until smooth and homogenous.
Add ½ cup and two tablespoons (155 ml) of the cream cheese mixture into the cooled cherry mixture. Stir to fully combine.
Pour or spoon a small amount of the cream cheese mixture into each popsicle mould. Spoon a tablespoon or so of the cherry compote mixture on top. Alternate layers of cream cheese and cherry compote mixture until each mould is filled to about ¼ inch from the rim of the mould.
Evenly divide and sprinkle the graham cracker crumbs over each popsicle. Cover and carefully place mould into the freezer for an hour or two before inserting popsicle sticks. Return to freezer to freeze completely; at least 6 hours.
To unmold, dip popsicle moulds into warm water for 20 seconds, ensuring water does not overflow into the moulds themselves. Remove from water and gently wiggle and pull each popsicle out. If not eating immediately, quickly wrap each popsicle in wax paper and place into an airtight container or place into reusable plastic bags. Place back into the freezer. Popsicles will keep for up to 4 weeks.