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1. Combine the pitted cherries, sugar, salt, and water in a small saucepan. If desired, wrap the reserved pits in a length of cheesecloth and add them to the mixture (this will impart a little extra natural flavor). Heat the cherries over medium heat until the sugar dissolves and the cherries release their juices. Stir occasionally.
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2. Remove the cherry mixture from the heat and discard the pits. Let the cherries cool to room temperature before pouring them into a food processor and processing until smooth.
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3. Add the Greek yogurt, rum, and almond extract, then process for another minute until everything is completely smooth and combined. There will still be little pieces of cherry skin in the mix, but that's okay.
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4. Pour the mixture into a bowl and cover with plastic. Place in the fridge and let cool for at least one hour.
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5. When you are ready to make your ice cream, pour the mixture into the base of your ice cream maker and churn according to the manufacturer's directions.
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6. When the churning is complete, place the frozen yogurt into an air-tight container and let freeze for at least two hours before serving. Store in the same container for up to one week.
