Drain cherries and reserve liquid.  In sauce pan, combine cherry liquid, sugar, and corn starch.  Cook over medium low heat stirring continually.  Cook until thickened and bubbly.  Cook 1 minute more.  Stir in cherries, butter and almond extract.  Pour into bottom or unbaked pie crust.  Top with second crust, brush top crust with milk or egg wash, sprinkle additional 1/4 cup sugar on top.  Cut several slits in top.  Bake in 375 oven for 45-50 minutes