Preheat oven to 350°. Drain cherries, reserving 1/4 cup juice. Empty brownie mix into a large bowl. Add 1 egg, oil, and reserved cherry juice; mix well. Gently stir in cherries; set aside.
Put cream cheese and sugar in a medium mixing bowl. Beat with an electric mixer for three to four minutes or until well mixed. Add remaining egg; mix well. Stir in coconut and almond extract. Lightly grease an 8-x-8-x-2-inch pan. Spoon brownie mixture evenly into pan. Spoon cream cheese mixture over brownie batter. Use a knife to swirl cream cheese mixture into brownies.
Bake for 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool before cutting into squares or bars.
Yield: Nine squares or 18 bars.