In a large bowl, gently toss pitted cherries with lemon juice to prevent browning. Set aside.
In a large saucepan, blend together sugar, tapioca flour, food coloring and salt using a whisk before placing over heat.
Add cherry juice and whisk over medium-low heat until well blended and sugar dissolves.
Add pitted cherries and stir until well combined using a silicone (high heat) spatula.
Increase heat to medium-high, then cook while stirring constantly until mixture reaches a boil. Then, continue to cook, stirring constantly and scraping bottom and sides of saucepan with spatula to prevent scorching and burning until thickened, about 2 to 3 minutes.
Remove from heat and stir in extracts until blended. Set aside to cool to room temperature.
Use as a filling or topping immediately in recipes. Store refrigerated in jars with tight-fitting lids.
Yield: Makes enough filling for one 9- or 10-inch pie, (23 cm or 25.5 cm), about 2½ pints or just over 1 quart (about 1 liter).