In a glass canning jar, stir together the vodka, sugar, and almond extract. Stir until sugar is dissolved.
Being careful to leave the stem intact, use a cherry pitter to remove the pit. I like to do this a bit off-center, starting on the top-side of the cherry so that the pit is removed slightly off-center from the bottom. This will not disrupt the stem, and will also make it easy to hide the hole when you dip the cherry in chocolate.
Add the cherries to the vodka mixture. You may be able to fit in an extra cherry or two in. You want the cherries to be mostly covered by the booze mixture. Cover and refrigerate over night.
The next morning, break the chocolate into pieces and place in a microwave-safe bowl. Heat for 30 seconds on high (if using a 1,000 watt microwave). Remove the bowl and stir until all of the chocolate is melted. If not completely melted, heat for another 20-30 seconds, or as needed. Be careful not to over-heat the chocolate or else it can burn and get grainy. Stir until melted, shiny and smooth.
Cover a small baking sheet with a sheet of parchment paper. Set aside. Working with one cherry at a time, remove from the booze and blot well with a paper towel. You want to soak up any extra liquid on the exterior of the cherry. Hold the cherry by the stem and dip and coat the cherry in the melted chocolate. Place the dipped cherry on the parchment-lined tray. Repeat with the remaining cherries. Refrigerate until the chocolate is firm and then eat and enjoy! If not eating right away, store them in the refrigerator. They are best enjoyed the same day they are made.