In a 10 inch pie plate or a 8 inch square pan add the pie filling. Mix in the almond extract. Set aside
In a medium bowl add the flour, sugar and baking powder and stir.
In a separate small bowl add the egg and beat lightly. Add the milk and the melted butter and stir.
Add the milk mixture to the dry ingredients and stir to make a stiff dough.
Spoon the dough into four even portions on to the cherry pie filling in the pan. Make sure the dough is not touching the edges or each other.
Bake for 25-30 minutes, until the cherries are bubbling and the biscuits are lightly browned. Remove from the oven and sprinkle with the extra sugar and cinnamon and the slivered almonds.
Serve slightly warm with a dollop of whipped cream.