Preheat oven to 325°F.

Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).

Place one cookie in the bottom of each baking cup.

In a large bowl, beat cream cheese until smooth.

Add sugar, cocoa, and flour, blending well.

Add eggs, beating well.

Stir in sour cream and almond extract.

Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.

Bake 20-25 minutes, or until set.

Remove from oven and let cool 10 minutes.

Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.

Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.

Let cakes cool in pans about 30 minutes, then CHILL well.

Garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.

You may have extra pie filling left over.

Keep leftover cheesecakes chilled.