In a saucepan over medium heat, cook cherries (stir often) until they simmer (about 15 minutes). In a separate bowl, combine sugar and cornstarch. Add to cherries and reduce heat to low. Return to simmer and wait for cherries to thicken (2-3 minutes). Stir in almond extract. Remove from heat and let cool.

Preheat oven to 375 degrees. Roll out pastry dough on floured surface. In small spoonfuls, drop cherry filling onto dough. Carefully cover each with another sheet of pastry. Use ravioli cutter (or cookie cutter and crimp edges) to cut out mini turnovers. Use a knife to cut a slit or x-shape in the top. In a separate bowl, whisk together egg yolks. Brush each turnover with egg yolk and sprinkle with sugar. Bake for 15-17 minutes or until golden brown.

Optional: Dust with powdered sugar.