Start by washing and pitting your fresh cherries. You can slice them in half or leave them whole if you prefer.

In a medium saucepan, combine the fresh cherries, sugar, and cornstarch. Stir until the cherries are well coated with the sugar mixture.

Pour in the lemon juice, vanilla extract, and almond extract. Stir everything together, allowing the flavors to meld beautifully.

Place the saucepan over medium heat and stir the mixture continually until it begins to bubble, around 5-7 minutes. The liquid will thicken as it cooks.

Once thickened, remove the saucepan from heat and stir in the tablespoon of butter until melted, adding a lovely gloss to your filling.

Allow the filling to cool for a few minutes before using it in your favorite pie crust, or store it in the refrigerator for later.