Make a heart shaped pattern: cut a piece of paper into a heart shape about 10" high and 10" wide. Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle one teaspoon of flour over crust.

 

Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape. Generously prick heart crust with fork. Bake in a preheated 450 degree F oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with remaining crust. Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

 

To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about one inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator.