Preheat your oven to 350 degrees and spray a bunt pan with cooking spray.
Unroll both packages of the biscuits and cut each biscuit into four pieces. In a small bowl throughly mix the cinnamon and sugar. Drop each biscuit piece into the mixture making sure it is covered, and then transfer the piece to a bigger bowl.
In a small saucepan, combine the butter, almond extract, cherry pie filling, and brown sugar over medium low heat. Cook until the butter is completely melted, stirring occasionally. (I let mine cook while I coated the biscuit pieces.)
Once all the biscuit pieces are coated and the butter is fully melted, pour the cherry mixture over the biscuit pieces in the large bowl. Pour any additional sugar/cinnamon mixture that is left into the bowl, and stir gently to combine.
Pour into the bunt pan and cook for 50 minutes. Check on your monkey bread about 40 minutes into the cooking. If the biscuit pieces that are sticking out are browning too much, tent the pan with aluminum foil for the remainder of the baking time.
At the end of the 50 minutes remove the pan from the oven and let sit for five to ten minutes before placing a large plate over the pan and inverting it. Make sure that the plate is flush up against the whole pan or it may not come out in one piece.