Prepare Cherry Filling:

1. Add cherries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and cherry juice. Let sit until the sugars have started to dissolve, about 15 minutes.
2. Transfer all ingredients to a large pot.
3. Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout, about 10 minutes. Off of the heat, stir in almond extract.
4. Transfer to a shallow container, and let cool completely, preferably overnight in the refrigerator.

Prepare Cream Mixture:

1. With an electric mixer using the whisk attachment, whip the heavy cream until medium-stiff peaks form, about 3 minutes. Remove the whipped cream from the bowl and set it aside.
2. Place the cream cheese, vanilla, and sugar in the now-empty mixing bowl. Whip on medium speed until completely smooth, about 2 minutes, scraping down the bowl halfway through. 
3. Add ⅓ of the whipped cream to the cream cheese mixture and fold it in with a rubber spatula by hand until it is completely combined.
4. Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.

Assemble the Pie:

1. Using a small offset spatula, spread a thin layer of the cream cheese mixture on the bottom of a deep dish 9” pie plate (see notes for alternatives).
2. Line the entire bottom with vanilla wafers.
3. Take a vanilla wafer and spread a bit of the cream mixture on the bottom of it, then place it on top of the first layer of wafers. Repeat this process, to create a second layer of wafers with cream on the bottom of each one.
4. Once you have two complete layers of wafers, add ⅓ of the cream cheese mixture on top and spread it in an even layer on the wafers.
5. Spread half of the cooled cherry filling mixture evenly on top of the cream cheese mixture.
6. Place another layer of vanilla wafers on top of the cherries.
7. Take a vanilla wafer and spread a bit of the juicy cherry mixture on the bottom (alternatively, you can dunk it into the cherry mixture). Place it on top of the first row of wafers and repeat this process, to create a second layer of wafers with a bit of cherry filling on the bottom of each one.
8. Add another ⅓ of the cream cheese mixture on top and spread it in an even layer on the wafers.
9. Add the remaining cherry filling on top of the vanilla wafers and evenly spread it on top.
10. Put the remaining 1/3 of the cream cheese mixture in an airtight container and place it in the refrigerator until you are ready to serve the pie. You can use this for decorating the top.
11. Cover the assembled pie and let it set up in the refrigerator for 8-12 hours.
12. An hour before you are ready to serve, transfer the pie to the freezer to let chill. This is optional, but it makes it easier to slice.
13. Once ready to serve, remove from the freezer. 
14. Decorate as desired using the leftover whipped cream cheese mixture. If the cream has become too loose, you can simply whisk it back together until it’s the proper consistency for piping.
15. Slice and serve the pie while still chilled.