Mix the cherries, raspberries, sugar, and tapioca flour in a pan and cook over medium heat till thickened. Let cool.
Grind the almonds, flour, and powdered sugar in a food processor till finely ground, then add the melted butter and almond extract and grind into a nice paste.
Spread the almond mixture in the crust, then add the fruit. Roll out the remaining dough and make a lattice top out of it. Bake at 375 for 25-30 minutes, till golden. Cool before eating.