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PdfIn small bowl blend confectioners sugar with cream cheese, vanilla, and almond until fluffy.
Beat whipping cream until stiff but not lumpy, then fold into cream cheese mixture. Spread over bottom of pie crust and refrigerate 30-60 minutes.
Drain cherries over bowl, reserving juice as well as cherries. In small saucepan, combine sugar, cornstarch, and salt with a whisk. Gradually whisk in ¾ cup of reserved cherry juice (add water if not enough juice) and lemon juice. Cook over medium heat until mixture boils, then boil for about 5 minutes, stirring, until thickened and glossy. Remove from heat and stir in cherries. Cool for 5 minutes, then spoon over cream cheese filling. Chill for at least 2 hours before serving.
*Do not use pie filling. You want plain sour cherries packed in water. You can substitute a pound of frozen sour cherries; thawed and juice reserved.