PREPARATION:

1. Preheat oven to 400°F.
2. Place frozen puff pastry shells on a nonstick baking sheet. Bake 22 to 27 minutes or until golden brown and puffed. Cool completely. Use a fork to remove center of pastry. (Reserve round piece to use for garnish, if desired.)
3. Meanwhile, combine cherry juice, sugar, wine and cornstarch in a small saucepan, and whisk until cornstarch has dissolved completely. Place over medium heat, bring to a boil and continue boiling 1 minute, stirring constantly. Add cherries, stir gently to coat cherries thoroughly, and cook 30 seconds, stirring constantly. Remove from heat, add 1/4 teaspoon vanilla and almond extract, and cool completely.
4. Combine cream cheese, milk, and powdered sugar in a small mixing bowl with electric mixer on low speed; blend until smooth. Add remaining 1/4 teaspoon vanilla, and beat until well blended.
5. Spoon equal amounts into bottom of shells and spoon black cherries on top, allowing them to cascade down. Add pastry round, if desired.