In a large saucepan, combine cherries, 3/4 cup sugar, cornstarch, lemon juice, and almond extract. Cook over medium heat, stirring frequently, until the mixture bubbles and thickens, about 8-10 minutes. The liquid should coat the back of a spoon. Pour into a 9x13 inch baking dish and set aside.

In a large bowl, whisk together flour, baking powder, 2 tablespoons sugar, and salt until well combined.

Add the cold butter cubes. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. This creates flaky layers.

Pour in the cold milk and stir with a fork just until a shaggy dough forms. Do not overmix - a few dry spots are fine. The dough should be wet and sticky.

Drop the dough by large spoonfuls (about 1/3 cup each) evenly over the hot cherry filling, leaving small gaps between biscuits for steam to escape. You should have 8-10 biscuits. Sprinkle the remaining 2 tablespoons sugar over the tops.

Bake at 400F for 35-40 minutes, until the biscuits are deep golden brown and the filling bubbles vigorously around the edges. A toothpick inserted into a biscuit should come out clean. Let cool 15 minutes before serving - the filling will thicken as it rests.