In a small saucepan, add whole cherries and sugar over medium heat. Stir to combine so the cherries are coated in sugar. Cook for 5 minutes, stirring occasionally.

Once the cherries get softened, mash them as much as possible to release all the juices. Continue to cook until the sugar is dissolved.

Remove from the heat and allow to cool in the pan for a few minutes. Strain through a sieve or cheesecloth over a bowl to capture all of the syrup, leaving the solids behind.

**Be sure the mascarpone is at room temp or it won't mix to a smooth consistency.

In a bowl, add the heavy whipping cream and blend until it begins to thicken.

Add the almond extract, mascarpone cheese and powdered sugar to the whipping cream. Continue to blend until a smooth, creamy dip forms - careful to prevent over-mixing as it can quickly turn to a butter-like consistency.

Plate it creatively with a bunch of fun items for dipping on a board or tray, drizzling the cherry sauce on top just before serving. Or, simply scoop it into a bowl and enjoy. You can also add this atop ice cream!