Serve this sauce with Salt and Pepper Crusted Rack of Lamb.
Slice the tops and bottoms of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Cut segments into 1/2-inch pieces and set aside.
In a small bowl, mix together cherries, vinegar, and sugar; let stand 10 minutes.
In a medium bowl, mix together parsley, mint, almonds, olive oil, salt, and oranges. Stir in cherry-vinegar mixture and season with pepper.