First of all, prepare the "shortcrust": add the two flours, sugar, salt, lemon peel and butter, chunks, very cold in the fridge, in a bowl.
Mix quickly with your fingers, until a crumbly mixture is obtained, then leave to rest in the fridge for at least 20 minutes.
While you wait, you can dedicate yourself to cleaning the cherries: wash them, then remove the stalk and leaves and proceed to pitting them all.
Then arrange them in a bowl and mix them with sugar and cinnamon to taste.
Grease the mold well, then cover the bottom with the cherries.
Take the pastry from the fridge and create a layer of crumbs on top of the cherries, so as to completely cover them, without compacting the crumbs too much.
Bake for about 30 minutes in a static preheated oven at 180 ° C.
Once baked, at least let your cherry crumble cool before serving.
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