The first thing I did was de-pit some cherries and cook them down with a pinch of sugar until they softened up and resembled pie filling. You could also just buy cherry pie filling or use fresh cherries, up to you! Once cooked, I set them aside for later.
In a medium saucepan, combine the milk and sugar and bring to a boil over medium heat. It boils over really easily, so keep and eye on it and remove it from the heat immediately after boil.
Stir in the semolina and put back over medium heat.
Bring to a boil again while stirring and add the almond extract. You want it to thicken, but still be pourable. This took only about 1-2 minutes for me.
Once the desired consistency is reached (it will thicken a bit more once cooled so don't overdo it!), pour into serving bowls and add your toppings.