In a medium bowl, add the graham cracker crumbs, melted butter, and a sprinkle of white sugar. Then evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity.

In a large bowl, add cream cheese, sugar, eggs,  almond extract, and beat until smooth and fluffy.

Pour cheesecake mixture into individual cheesecake cavities, then bake at 350 degrees for 16-18 minutes or until the cheesecakes begin to brown. When the cheesecake is finished baking, allow the cheesecakes cool on the counter.

In a large bowl, add the bittersweet chocolate. Then bring 1 cup of heavy cream to a simmer. Once it starts bubbling up a bit, remove from the burner and pour it over the chocolate.

Whisk the chocolate until you see the velvety ganache form, be patient with it. Try not to whisk too vigorously, it can add air bubbles to the ganache.

Once the ganache forms, allow it to sit uncovered at room temperature for 10 minutes to thicken. Then drizzle ganache over cheesecake. 

Add 1 heaping spoonful of the cherry pie filling and chill cheesecake before serving.