Heat white chocolate chips in the microwave for 30 seconds. Add cream and stir, then heat an additional 15 seconds, stir and repeat in 15 second intervals until mixture is melted and smooth. Stir in almond extract and set aside. In another bowl, add milk chocolate chips and melt in the microwave for 30 second intervals until the chocolate is melted and shiny when stirred. Add candied cherries to a bowl and add cherry flavoring and toss the cherries in it. In another bowl, add the dark chocolate chips and melt in 30 second intervals until it is smooth and shiny. In a truffle or candy mold of choice, add milk chocolate about 1/3 of the way full. Dip the cherry half in the almond white chocolate mixture, the chocolate won't coat the cherry but you can form it around the cherry, it does not have to be a perfect ball though. Place the cherry and white chocolate into the center of your truffle mold on top of the milk chocolate. Gently press the cherry and white chocolate down. Use the remaining milk chocolate mixture to cover the backs, followed by the dark chocolate. pound the mold against the counter to get out any bubbles and make sure the chocolate fills any open spaces. Place in the freezer for 15 to 20 minutes before removing from the molds.