Cut out 8 circles from the prepared brownies, 2 1/2 to 3 inches each. Reserve the remaining brownie scraps for another use. Place the brownie rounds in the bottom of 8 wide mouth jars or glass dessert dishes. Place the cottage cheese in a food processor or blender. Cover and process for 20 to 30 seconds or until smooth. Spoon into a large bowl. Add the milk, pudding mix and almond extract. With a wire whisk, beat the mixture until thick and smooth. Fold in the whipped topping. Spoon the mixture evenly over the brownies. Cover and refrigerate for 1 hour or until cold. Top with the cherry pie filling. Tips: Can be made a day ahead of time and stored covered in the refrigerator.