Preheat your oven to 375°F (190°C). In a large bowl, combine the cherries, sugar, bourbon, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss the mixture to coat the cherries evenly and transfer to a greased 9×9-inch baking dish or similar-sized oven-safe dish.

1. For the topping, combine oats, flour, brown sugar, cinnamon, nutmeg, and a pinch of salt in a separate bowl. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
2. Evenly sprinkle the oat topping over the cherry filling, covering it completely.
3. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping is browning too quickly, cover the dish loosely with aluminum foil and continue baking.
4. Let the crisp cool for 10-15 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.