Preheat oven to 350 degrees F. In a large saucepan combine granulated sugar and cornstarch; stir in cherries and cranberries. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in almond extract.
In a small bowl beat cream cheese, brown sugar, and lemon juice with a mixer on low to medium until smooth.
Spread about half of the fruit mixture into a 2-qt. rectangular baking dish. Spoon cream cheese mixture in mounds on top of fruit mixture. Top with remaining fruit mixture. Cover dish with foil.
Bake 15 minutes. Discard foil. Sprinkle fruit mixture with cake pieces and drizzle with melted butter. Bake about 15 minutes more or until evenly bubbly. Cool on wire rack 30 minutes. Serve warm.