In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, granulated sugar and flour until the sugar has dissolved. Allow to stand while you prepare pastry dough, about 15 minutes.
Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal. Cut several steam vets into the top crust with a sharp paring knife. Line edges of crust with foil (to prevent over browning).
Bake at 425° for 25 minutes. Remove foil, and bake another 15 minutes or until filling is bubbling and top crust is lightly browned. Allow to cool before serving.