Cherries:

1. Place cherries, preserves and frambroise in a small saucepan over medium heat. Bring to a boil and let mixture boil for about 10 minutes, stirring frequently, until juices thicken. Remove from heat and chill until cold. (Can be made up to two weeks ahead)

Mousse:

1. Pour 1/2 cup cream in a small saucepan. Place pan over medium heat and bring cream to a boil. Remove pan from heat and add chocolate. Let mixture sit for 2 minutes and then whisk until smooth. Cool to room temperature. Beat the remaining 1 cup cream and almond extract in the bowl of a standing mixer until soft peaks form. Fold 1/2 the chocolate mixture into the whipped cream. Repeat with remaining chocolate mixture until incorporated. Divide mousse into 4 bowls, cover, and chill until set, about 3 hours.

To serve:

1. Remove mousse from refrigerator and spoon cherries with syrup over mousse. Serve immediately.