Combine cherries, sugar and lemon juice. Let stand over night. Drain and reserve syrup.

Combine the syrup, sugar and cornstarch in a large saucepan. Add cinnamon and almond extract. Cook over medium high heat until mixture thickens and begins to bubble.

Fold in drained cherries and boil 1 minute, stirring constantly. Fill jars with mixture, leaving 1 inch head space. Adjust lids and process immediately.