Ready pie shell and let it relax while making filling.
strain can of tart cherries, reserving liquid.
mix all cherries together, set aside
NOTE: it would not accept baking spice in the ingredient list, so I put pumpkin pie spice as it is the closest. The baking spice I use is 326104. Otherwise, 1 1/2 tsp cinnamon, 1/8 tsp each cloves, nutmeg, ginger, 1/4 tsp each cardamon and allspice - to the best of your pantry's ability.
in a large saucepan cook over medium heat the reserved liquid, cornstarch, salt, spices and sugar. Cook until thick and bubbly. Stirring constantly.
Stir in berries, until mixed. Add the almond or vanilla extract.
Cool to room temperature. (this help keep pie crust from getting soggy while baking).
Pour into pie shell. Either top with a lattice top (prettiest) or cover with remaining pastry dough remembering to vent in several spots.
Brush with heavy cream (or milk) and sprinkle with sugar and a small pinch of salt.
Rest pie in refrigerater for 1 hour. 20 minutes before baking, preheat oven to 425 with a baking stone set on the lowest rack possible.
Cook pie for 1 hour, or until all over is bubbly. You may need to tent a piece of foil over the pie to keep the shell from burning, just make sure to have steam vents.