Chop cherries while frozen. Keep frozen until ready to use. In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually add sweetened condensed milk; mix well. Add chopped cherries, lemon juice, and almond extract; stir just until combined. Fold in whipped topping. Pour cherry mixture evenly into pie crusts. Freeze 8 hours or overnight. Cut into serving-size pieces. Garnish as desired. Serve immediately; pie slices thaw quickly. Store leftovers, covered, in freezer. Makes 2 (8-inch) pies; 12 servings.