In a bowl, mix the flour and salt together; cut in the shortening until the crumbs are pea-sized.

Mix in the cold cream and knead until the dough holds together.

Divide the dough in half and form into two disks; wrap in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.

Preheat oven to 375 degrees; place a baking tray in the oven to preheat.

Place the cherries, sugars, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices.

Place over medium heat and bring to a boil, stirring constantly.

Lower the heat; simmer for 5 minutes, or until the juices thicken and become translucent.

Remove pan from heat; stir in butter and almond extract. Allow the filling to cool to lukewarm.

Roll out one disk of dough into a circle and place into a 9-inch greased pie pan.

Pour the filling into the pie shell.

Roll out the second crust, cover the pie (with a lattice style or a solid crust), crimp the edges to seal (cut vents for steam if using a solid crust).

Bake in a preheated oven, on the baking tray, for 45 to 55 minutes, or until the crust is golden brown.

Allow to cool for several hours before slicing; enjoy!