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Divide the dough into two pieces, making one chunk slightly larger. Roll the larger piece of dough into a 13" circle. Transfer the circle to a 9" pie pan., Drain the cans of cherries, reserving ⅔ cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl. For frozen cherries, just place in a bowl as is. , Combine the sugar, cinnamon, and Instant ClearJel or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined., Stir in the almond extract and salt. If you're using frozen cherries, let the filling sit for 20 minutes before using it to fill the pie shell., Spoon the filling into the pastry-lined pan, and dot with butter., Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet?) into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may also choose to make a woven lattice crust., Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling., Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set.