1. In 2-quart saucepan over low heat, melt butter or margarine. Add marshmallows; heat, stirring frequently, until marshmallows melt. Remove saucepan from heat; stir in the cereal. With buttered hand, press mixture onto bottom and up side of greased 10-inch tart pan.
2. In large bowl, with mixer at high speed, beat pudding mix, milk, heavy cream, and almond extract 5 minutes or until stiff peaks form. Spoon mixture evenly into crust. Refrigerate.
3. Remove stems and pits from cherries; cut each cherry in half. Top cream filling with cherries. Refrigerate if not serving right away.