Preheat oven to 350ºF. Lightly spray muffin cups with vegetable pan spray.
Squeeze the juice out of the thawed cherries with a paper towel. Set aside.
In large bowl, beat cream cheese and butter with electric mixer until light and creamy. Add sugar, eggs, sour cream and extract; mix well. In small bowl, combine flour, baking powder and salt. Beat flour mixture into cream cheese mixture, just until moistened. With a wooden spoon, stir in cherries. Do not over mix.
Fill muffin cups 1/2 full. Bake 18-22 minutes or until toothpick inserted in center comes out clean.
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