Evenly coat 2 Madeleine pans (12 shells per pan, each 3 inches long) or 3 small muffin pans (12 muffins per pan, each 1-3/4-inch diameter) with spray. Dust with flour. Set aside. In large mixing bowl at high speed, beat together eggs and sugar until light and fluffy, about 5 to 10 minutes. Beat in almond extract and vanilla. Fold in flour, about 1/3 at a time. Fold in butter, about 1/3 at a time. Fold in cherries. Spoon 2 Tbsp. batter into each Madeleine shell or 1-1/2 Tbsp. batter into each muffin cup. Bake in preheated oven—375° F for shiny aluminum pans or 350° F for black nonstick pans—until cake tester inserted near centers comes out clean and cookies pull away from sides of pans, about 8 to 10 minutes for Madeleine pans or 10 to 12 minutes for muffin pans. Cool on wire racks. If you like, dip shell ends or muffin tops in chocolate. Cool on waxed or parchment paper until chocolate is set. Makes 24 (3-inch) shell-shaped cookies or 32 muffin-shaped cookies.