Preheat oven to 375 degrees . In a medium bowl combine crushed cookies, ground almonds and melted butter. Press onto bottom and up the sides of a 9-inch pie plate. Bake 7 to 8 minutes or until edges are golden. Cool on a wire rack.
In a large mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in brown sugar, and almond extract until fluffy. In a chilled mixing bowl, beat whipping cream to soft peaks; fold into cream cheese mixture. Turn into prepare crust.
Meanwhile, pit fresh cherries or allow frozen cherries to sit at room temperature for 30 minutes. In a medium saucepan combine granulated sugar and cornstarch. Add cherries, and cherry juice. Cook and stir until thickened and bubbly; cook 1 minute more. Cool and spoon atop pie. Cover and chill. Just before serving, top with sliced almonds.