Heat the oven to 425ºF.
Combine the cherries, reserved juices, and almond extract in a large bowl. Sprinkle the light brown sugar, cornstarch, cinnamon, and salt over the cherry mixture; gently toss until well blended. Put into an 8-inch square or 2-quart baking dish. Set aside. Combine the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Cut in the Crisco until coarse crumbs form. Add the buttermilk and vanilla extract. Stir until just moistened evenly; do not overwork. Using a large mixing spoon, drop the biscuit mixture onto the cherry mixture evenly. Bake about 40 minutes, until golden brown. Remove from the oven and allow to cool slightly. Serve warm with whipped cream or ice cream if desired.