In mixing bowl, stir together 3/4 cup sugar, butter, egg, and almond extract. Stir in flour until well-combined. Fold pears and 1/3 cup almonds into batter. Spoon about 1 Tbsp. batter into each of 24 paper-lined miniature muffin cups. Sprinkle with sugar. Place a maraschino cherry on top of each. Bake at 375º for 25 to 27 minutes or until edges are light golden brown. Garnish with a sliced almond, if desired. Makes 24 servings.

*Use paper towels to pat excess moisture from pears and cherries.