Combine pitted dark cherries, dried sour cherries, Kriek lambic beer, honey, vanilla bean seeds, salt, and pepper in a bowl.

Let the mixture stand for 30 minutes to allow flavors to meld.

Preheat oven to 375°F (190°C).

Butter six 8-ounce ramekins.

Place the buttered ramekins on a rimmed baking sheet.

In a separate bowl, mix together granulated sugar, all-purpose flour, coarsely chopped almonds, dark brown sugar, cinnamon, finely grated orange zest, nutmeg, and ground cardamom.

Stir in the melted butter until the mixture forms clumps.

Spoon the cherry filling evenly into the prepared ramekins.

Sprinkle the almond topping over the cherry filling in each ramekin.

Bake for approximately 30 minutes, or until the topping is browned and the filling is bubbling.

Allow the crisps to cool slightly before serving.

Serve warm or at room temperature.