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Mix the first six ingredients together in a large mixing bowl. Continue mixing with a pastry blender. Split the dough into two even balls. Roll each ball onto a floured surface. These are the top and bottom crusts. Place one crust inside a 9-10" pie pan.

Combine the sugar and flour in a large mixing bowl. Add the drained cherries and almond extract. Stir well and pour the mixture onto the bottom crust of the pie pan. Cover with the top crust, pinching the edges of the crust to seal.

Cover the edges of the crust with foil and poke slits in the top crust for steam to escape. Bake at 425 degrees for 45 minutes. Remove foil from the crust edges and sprinkle a small amount of sugar (or cinnamon and sugar mixture) on top of the crust. Bake an additional 1-2 minutes.

Let it cool completely before serving. To serve, slice the pie into eight pieces. Top each piece with optional whipped topping or vanilla ice cream.