Preheat oven to 400 degrees.
Place vinegar and cherries in a small saucepot and bring to a simmer. Remove from heat, cover with a lid, and let sit until cherries are plump and tender, about 20 minutes. Set aside until ready to use.
Line a small baking sheet with parchment paper and place halved shallot on top, cut side up. Lightly drizzle with olive oil and rub it in with your hands on all sides. Lightly season cut side with a couple of pinches of salt and pepper. Transfer to oven and cook until soft and lightly caramelized around edges, 25 to 30 minutes. Remove from oven and transfer to saucepot with cherries.
Add 3/4 cups quinoa and 1 1/2 cups stock to saucepot with cherries and shallot, and bring to a boil. Cover, reduce heat to low, and cook until quinoa has popped, 15 minutes. Turn off heat and keep lid on for another 5 minutes before removing lid and fluffing quinoa with a fork.
In a large saute pan, heat olive oil over medium-high heat. Add onion and a pinch of salt and cook, stirring, until soft, 3 to 4 minutes. Add thyme and cook until fragrant, about 10 seconds. Add kale and a pinch of salt and cook until wilted, about 3 minutes. Add cranberries and 1/4 cup chicken stock and cook until liquid has evaporated and quinoa is heated through, 1 to 2 minutes.
Place quinoa on a serving platter, top with cooked kale, and garnish with almonds. Serve immediately.