2 cans (16 ounces each) sour red cherries in juice or water 
3 tablespoons cornstarch 
3/4 cup sugar 
red food coloring, a few drops, optional 
3 tablespoons butter or margarine 
2 teaspoons grated lemon peel 
1/4 teaspoon almond extract 
Topping 
1 cup all-purpose flour 
3/4 cup sugar 
1 teaspoon baking powder 
1/2 teaspoon salt 
1/2 cup milk 
1/4 cup shortening 
1 teaspoon vanilla extract 
1 egg 

Drain cherries; reserve 1 cup of the liquid. In a medium saucepan, combine cornstarch, 3/4 cup sugar, food coloring (if used), and reserved liquid. Bring mixture to a boil over medium heat, stirring constantly and boil for 1 minute. Remove from heat. Add butter, lemon peel, almond extract, and drained cherries. Stir mixture gently until butter is melted. Pour fruit mixture into a 9-inch square baking dish; set aside.
In a large bowl, sift flour, sugar, baking powder, and salt. Add milk, shortening, and vanilla; beat with an electric hand-held mixer at high speed for 2 minutes, scraping sides of bowl occasionally.

Add egg and beat 1 minute longer. Spoon over fruit in the baking dish. Bake at 350° for 35 to 40 minutes, or until cake topping springs back when pressed gently with finger. Serve cherry cobbler with whipped topping or ice cream.