To Prepare the Phyllo Shells

1. Line the shells on a sheet pan and place a few toasted, sliced almonds in each shell. Keep nearby while you make the filling.

To Make the Filling

1. Combine the sweetened condensed milk, lemon juice, vanilla extract and almond extract in a mixing bowl. Fold in the whipped cream. Fill each phyllo cup with a heaping teaspoon of the filling. Cover the pan with plastic and refrigerate until firm, about 1-2 hours.

To Make the Cherry Topping

1. Drain the cherry water (about 1/2 cup) from the cherries into a sauce pan. Add in the sugar and cornstarch, whisking until combined. Set the mixture over medium-low heat and cook, stirring constantly, until thickened. Add the drained cherries to pan and stir.
2. Remove the phyllo shells from the refrigerator. Top each shell with a spoonful of the cherry mixture. Cover and refrigerate until firm, about 1-2 hours.