How to Make It
Bring a small saucepan filled with water to a boil over high. Add shallots; cover and remove from heat. Let stand until softened, about 10 minutes. Drain well. Pour vinegar, sugar, 2/3 cup of the water, and 1 teaspoon of the salt in a quart-size lidded glass jar; seal and shake vigorously until sugar and salt are dissolved, about 20 seconds. Add shallots. Seal and refrigerate until chilled, about 2 hours.
Meanwhile, bring a medium saucepan filled with remaining 2 1/2 cups water to a boil over high. Add farro; reduce heat to medium, and simmer, uncovered, until farro is tender, about 15 minutes. Drain well. Spread farro on a rimmed baking sheet; let cool completely, about 15 minutes.
Stir together cooled farro, cherries, corn, almonds, basil, cilantro, oil, pepper, 1/4 cup of the pickled shallots, 1 tablespoon of the pickling liquid, and remaining 3/4 teaspoon salt in a large bowl. Store salad, covered, in refrigerator up to 2 days. Store pickled shallots in a sealed glass jar up to 4 days.