Pit the cherries and place into a bowl with the amaretto/kirsch, sugar and flour. Stir together and set aside.
Make the pastry in a food processor: blend together the first 4 ingredients. Add in the butter and pulse until a crumbly texture is achieved. Add in the egg, egg yolk and almond extract and blend until a smooth dough forms.
Make the pastry by hand: in a bowl, stir together the first 4 ingredients. Add the butter to the bowl and rub into the dry ingredients using your fingertips until a crumbly texture is achieved. Add the egg, egg yolk and almond extract, stir/knead together until a smooth dough forms.
Divide the dough into two balls, flatten them into disks, wrap in plastic wrap then chill for at least 4 hours (it's quite soft dough, so it's easier to handle when it's cold).
Once the pastry has chilled: Preheat the oven to 350 F (180 C). Roll out one disk of pastry on a piece of lightly floured parchment paper using a lightly floured rolling pin until it's a couple of inches larger than an 8-inch pie tin. Flip the parchment paper and pastry over onto the tin and peel away the paper so that the tin is now lined with the under layer of pastry.
Fill the pastry-lined tin with the cherry mixture and roll out the second disk of pastry on a piece of floured parchment paper as before. Gently flip the parchment over on top of the cherry filling and peel the paper away so the pie is covered by the top crust of pastry. Crimp the edges of the pastry together with your fingers or a fork and then bake for 30-40 minutes until golden brown. Decorate with a shower of superfine (caster) sugar and serve.