Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.
In a small bowl,
mix the sugar and cornstarch together. Pour this
mixture into the hot cherries and
mix well. Add the almond extract, if desired, and
mix. Return the
mixture to the stove and cook over low heat until thickened,
stirring frequently. Remove from the heat and let
cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
