Place cherries in saucepan on medium heat. Cover for 10-15 minutes, stirring often.
Add in sugar, cornstarch (sugar and cornstarch whisked together), and almond extract. Turn to low heat and simmer for two minutes or until mixture thickens. Remove from heat. *You can cool and use later for skillet cobblers, or use right away.
Pour all of cherry filling into 1 large skillet or divide evenly for 2 mini skillets. You want the cherry filling to fill about ½ of the skillet (it might overflow if filled more than half).
Combine flour, sugar, cinnamon, and salt. Cut in cubed butter until mixture is crumbly. Drop spoonfuls of cobbler topping on top of cherry filling.
Line a baking sheet with aluminum foil to catch any cherry filling that comes out of skillet. Bake at 400 degrees F. for 20-25 minutes. This will depend on whether you are making one larger cobbler or two smaller ones. Watch carefully, and cobblers are done when cobbler topping is golden brown.