In one bowl, mix cherry pie filling, almond extract and toasted almonds. In another shallow bowl, mix the graham cracker crumbs, cinnamon and brown sugar.
Unroll the pic crusts, cut out 3 inch rounds. There should be enough for 6 rounds per sheet. Brush the melted butter on one side of each round. Place 6 rounds butter side down on a greased cookie sheet. Fill these with the cherry mixture. Take the other rounds and press into the graham cracker mixture butter side down. Cover the cherry mixture with the graham cracker coated side facing up. Press the rounds together firmly. Bake for about 10 minutes.