In a mixing bowl, combine the cherries, granulated sugar, lemon juice, cornstarch, and almond extract.

Transfer the cherry mixture to a saucepan over medium heat. Cook for about 5-7 minutes, stirring occasionally until the mixture thickens and bubbles.

Remove the saucepan from heat and allow the filling to cool completely.

Place the prepared pie crust in a 9-inch pie pan, ensuring it fits well and crimp the edges for a decorative touch.

In a separate bowl, whip the heavy cream until soft peaks form.

Gradually add the powdered sugar and vanilla extract to the whipped cream. Continue to whip until stiff peaks form.

Spread the cooled cherry filling evenly into the prepared crust. Top it with the whipped cream mixture, smoothing it out with a spatula.

Cover the pie with plastic wrap and place it in the freezer. Freeze for at least 4 hours, or until solid.