Preheat the oven to 375 degrees, and line a large baking sheet with parchment paper. In a large bowl, stir together the thawed cherries, granulated sugar, cornstarch, and almond extract until well combined. Set this mixture aside.

In a medium bowl, beat together the softened butter, granulated sugar, 1 egg, vanilla extract, almond extract, almond flour, and salt until well combined. You should have a soft paste-like texture.

Roll out your pie crust into a large round that is about 1/4 inch thick. Transfer the crust to your lined baking sheet. Leaving about a 3 inch border, spread the almond paste mixture into a circle layer in the center of the crust. Top the mixture with your cherries and spread it evenly over the top. Gently fold the crust up over the filling, folding where needed. It doesn't have to be perfect, so don't stress. You just want the crust to sit over the edges of the filling so it won't fall down when baking.

Take your additional egg and beat it in a small bowl. Brush generously over the visible edges of the crust. Optionally, sprinkle some extra granulated sugar over the egg wash.

Bake the galette at 375 degrees for 45-50 minutes, or until the edges are deeply golden brown all over. Optionally serve with ice cream or whipped cream. Enjoy!