Rinse the hibiscus flowers and place them in a heatproof bowl. Cover with 250 ml cold water and let steep for 6 to 8 hours.
Soften the gelatin sheets in cold water. Wash and drain the cherries, then prick them lightly with a needle to prevent bursting during cooking.
Strain the hibiscus infusion into a large saucepan, add the sugar, and bring to a boil.
Once boiling, add the cherries and simmer for 2 minutes, gently turning with a slotted spoon. Drain the gelatin and stir into the hot syrup until fully dissolved.
Transfer the cherries and syrup to a bowl, stir in the almond extract, and let cool. Refrigerate until set into a delicate jelly, 1 to 3 hours.
To serve, shell, peel, and halve the almonds. Divide the cherry jelly among 4 plates and garnish with the almonds.
Source: The Scotto Sisters' Perfume Kitchen
