Mix together rice, almond milk, almond extract, salt and maple sugar in a slow cooker, and set to high. Cook, stirring occasionally for 1 hour, or until rice starts to plump and absorbs about half of the milk.
Add frozen cherries and almonds and stir to combine.
Reduce heat to low and cook for another 30 minutes or until rice is soft and chewy.
Serve hot or cold.
Refrigerate leftovers in a covered container and reheat or eat cold, adding additional almond milk if necessary.