Preheat oven to 350 F.
Put graham crackers in the small bowl of a food processor fitted with the metal blade, and pulse until fine crumbs form. Add the softened butter, sugar, and almonds and pulse to blend. Divide mixture equally among 12 round molds in a mini cheesecake pan, pressing evenly into the bottom of each cup. Bake 10 minutes. Cool.
Place cream cheese, sugar, eggs and vanilla in the large bowl of a food processor, fitted with the metal blade and pulse until smooth. Pour filling into a medium mixing bowl. Fold in chopped cherries. Pour mixture onto baked crusts, dividing evenly and filling each cup almost to the top. Bake until set, about 15 minutes. Remove from oven and let cool completely. Transfer to refrigerator and chill thoroughly.
Place whipping cream and sugar in chilled large bowl of food processor. Whip until soft peaks form. Drop rounded tablespoonfuls on top of each cheesecake. Top with a fresh cherry.
Remove cheesecake pan from refrigerator 15 minutes prior to serving. Carefully unmold each mini cheesecake from pan. Serve.
Makes 12 mini cheesecakes