Sweet Cherry Sauce in Meringue Shells

Toss cherries with orange juice and refrigerate to completely chill. Add almond extract, cream of tartar and salt to egg whites; beat until frothy. Gradually add sugar; beat until very stiff peaks form and sugar is completely dissolved. Cover baking sheet with ungreased plain or parchment paper; draw eight 3 1/2-inch circles on paper. Spread each circle with 1/3 cup meringue; shape with back of spoon to make shells. Bake at 275 °F (135 °C) oven for 1 hour. Turn off heat; leave meringues in over 1 1/2 hours longer. Fill each meringue shell with chilled cherries.