Preheat oven to 325˚F. Line muffin pan with paper baking cups. Place vanilla wafer, flat side down, in bottom of each cup.
Beat cream cheese, sour cream and sugar in large bowl until smooth; add cocoa, eggs, almond and vanilla extracts just until blended. Spoon into baking cups, filling about ¾ full.
Bake 20 to 25 minutes or just until tops are puffed. Cool. Cover; refrigerate.
Just before serving, spoon whipped topping on top of each cup; top with spoonful of cherry pie filling.