Preheat oven to 375. Butter standard muffin tins.
In a bowl pour the boiling water over the cherries. Let stand for about 5 minutes.
In another bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. To the cherries and water, add the sugar, melted butter, eggs, lemon zest and almond extract. Add the combined dry ingredients and stir just until blended.
Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the tins for 5 minutes, then remove.
4 Points Each; 59 for Entire Recipe