Preheat oven to 400 deg F.

Roll, cut and add pie crusts to two mini pie pans. Set aside.

Drain Cherries and reserve the juice.

Add the cherry juice, cornstarch and sugar to a small saucepan and cook over medium heat. Stir constantly until thickened.

Remove from heat and add in almond extract and cherries.

Add to prepared pie tins and dot with butter.

I made little cherry decorations for the top, decorate as desired with excess crust.

Bake for 20 to 25 minutes until crusts are brown and filling is bubbling.

Cool pies and serve with a scoop of ice cream.