Preheat oven to 375 degrees and place 12 paper liners in a muffin pan.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Whisk together the egg, milk, and vegetable oil in a large glass measuring cup or a bowl.
Drain the cherries, saving the liquid for the glaze.Chop the cherries up.
Add the wet ingredients to the dry and stir just until mixed.
Add in the chocolate chips, pecans, cherries, and almond extract and stir to combine.
Divide batter evenly between the 12 cups.
Bake for 15 to 18 minutes or until they feel firm when you press down on top of them.
Let cool while you make the glaze.Whisk together all the glaze ingredients in a bowl, thin with milk if it is too thick.