Prepare whipped topping according to package directions using milk and vanilla; set aside.
Combine gelatin and sugar in small saucepan; stir in water.
Let stand 5 minutes to soften.
Heat over low heat until gelatin is completely dissolved.
Cool to room temperature.
Set aside 1 cup cherries without juice for garnish.
Place remaining cherries and juice in blender.
Add lemon juice, almond extract and gelatin mixture; process until blended.
Fold cherry puree into whipped topping.
Pour mixture into Bundt pan or ring mold.
Refrigerate 4 hours or overnight until jelled.
To serve, unmold mousse onto large serving plate.
Spoon remaining 1 cup cherries into center of mousse.