Pre-heat the oven to 375 F.

Pour the juice from the cherries into a small bowl and stir with the cornstarch. Set aside. In a medium sized pot, stir together the sugar and cherries over medium low heat until the mixture begins to bubble. Be sure to stir constantly, you don't want it to burn! Add the cornstarch and continue to stir until it thickens up. Remove from the heat and stir the almond extract. Cool to room temperature.

Place the tart shells on a cookie sheet. Fill with the cooled cherry pie filling and sprinkle about 4 cinnamon tarts over top, pressing them into the filling.