STEP ONEHEAT oven to 425ºF.
STEP TWOPREPARE dough for double crust pie according to recipe directions. Divide in half. Roll each half to 1/8-inch thickness on a lightly floured surface. Cut six 4-inch circles from each half. Place circles over backs of inverted 2 3/4-inch muffin cups or small custard cups. Pinch together in several places so dough fits cups. Prick with fork.
STEP THREEBAKE 15 minutes or until brown. Cool on a rack, then carefully remove shells from cups.
STEP FOURBEAT cream cheese, powdered sugar and milk until smooth and creamy. Spoon into baked shells.
STEP FIVEDRAIN cherries, reserving syrup. If needed, add water to make 1 cup liquid. Combine sugar and cornstarch in heavy saucepan. Gradually stir in cherry juice, blending until smooth. Cook and stir over medium heat until boiling. Cook and stir 5 minutes. Stir in extract and cherries. Cool.
STEP SIXSPOON cherry glaze over cheese filling. Refrigerate. Top with whipped cream just before serving.