In a medium mixing bowl, combine the chia seeds, milk, agave nectar and almond extract and whisk very well. Set a timer for 30 minutes and set your chia mixture aside to set, whisking it occasionally.
While your chia mixture is setting, preheat the oven to 350F. Wash your cherries and cut them into quarters, making sure to get rid of the pit. Once your oven is preheated, toast your almond slivers for 8-9 minutes (no more or they will burn!).
Once your chia mixture has set for 30 minutes, it should have thicken slightly but still be pour-able. I used 5 oz containers for the pudding and filled them a little over half full with the pudding. Then put a single layer of cherries for the middle layer and divide the rest of the pudding equally to make the top layer. Then garnish with the remaining cherries and slivered almonds.
These can be served right away or kept covered in the refrigerator for up to five days.