For the crust:

1. Process the all-purpose flour, almond flour, sugar, salt, and cinnamon in a food processor until combined, about 5 times. Add the butter, and pulse until the mixture is crumbly, 6 to 7 times. Add the water, 1 tablespoon at a time, pulsing just until the dough begins to form clumps. Shape the dough into a flat disk (about 1 1/2 inches thick). Wrap with plastic wrap, and chill until firm, about 1 hour.

2. Preheat the oven to 350°F. Unwrap the dough, and roll into a 14-inch circle (about 1/4 inch thick) on a lightly floured surface. Fit the dough into the bottom and up the sides of a greased and floured 12-inch tart pan with a removable bottom. Place the tart pan on a baking sheet; prick the dough with a fork. Line the dough with parchment paper or aluminum foil; fill with pie weights or dried beans.

3. Bake until the crust is set, about 25 minutes. Remove the pie weights and parchment, and cool completely. Leave the oven on.

For the filling:

1. Beat the cream cheese and sugar with an electric mixer at medium speed until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the lemon zest and lemon juice. Spread the cream cheese mixture into the cooled crust.

2. Bake until the cheesecake is set, about 25 minutes. Cool on a wire rack for 10 minutes. Place in the refrigerator, and chill until completely cool, about 45 minutes. Remove the cheesecake from the tart pan.

Make the Topping:

1. Combine the cherries, sugar, lemon zest, and lemon juice in a medium saucepan over medium. Scrape the seeds from the vanilla bean, and add the seeds to the cherry mixture; discard the vanilla bean. Cook, stirring often, until the mixture is thick and syrupy, about 12 minutes. Remove from the heat, and cool 30 minutes. Spread the cherry mixture over the cheesecake.