Preheat oven to 350 F degrees. Spray shortcake pan with non-stick spray. Set aside.
In a bowl whisk together flour, baking powder and salt. Set aside.
Beat together sugar and butter till smooth and creamy using your stand or hand mixer. Then add egg, vanilla extract and almond extract and mix till well combined.
Add in the flour mix, alternating with milk. Add the flour in 3 parts and milk in 2 parts, starting and ending with flour.
Mix till everything is well combined. Do not over-mix.
Transfer batter to the pan. Remember to not fill the pan all the way till top. It should only be 2/3- 3/4 full.
Bake at 350 F degrees for 18 minutes. Remove from oven and transfer on to a wire rack to cool completely.
Whipped cream cheese
To make the frosting, place the bowl and the whisk attachment in the refrigerator for 15-20 minutes.
Beat the heavy cream using the wire whisk attachment of your stand mixer or using your hand mixer till it forms peaks. Set aside.
Beat cream cheese with sugar till smooth and creamy. Add almond extract and cherry pie filling and beat till well combined.
Fold in the whipped cream into the cream cheese till well combined.
Spoon the whipped cream cheese on top of the mini cherry almond cakes. Garnish with fresh cherries, sliced almonds and serve.