In a food processor, pulse together the almond paste and white sugar to fine crumbles. Add cream cheese, egg yolk and extracts, mix until smooth.
Place the pie crust flat on a baking sheet. Spread the cream cheese filling to within 2 inches of the edge of the pie crust. Top with 1/2 can of cherry pie filling, making sure to leave pie crust edge bare. Then fold edge of pie crust up over the filling. Optional: brush egg wash (1 egg yolk and 1 tablespoon water) on pie crust edge to make golden brown. Bake for 35 - 40 minutes or until edges are nice and brown.