1.Preheat oven to 180°C. Grease 12-hole muffin pan. Divide cherries among pan holes.
2.Beat eggs and sugar in a small bowl with electric mixer until light and fluffy. Stir in ground almonds, extract, flour and milk. Spoon the mixture into pan holes.
3.Bake about 20 minutes. Stand 5 minutes before turning, top-side up, onto wire rack to cool.