Add the cherry pie filling, undrained crushed pineapple, and packed light brown sugar to a 3- to 4-quart slow cooker. Stir gently until the fruit and sugar are evenly combined without breaking up the cherries more than necessary.

Cover the slow cooker and cook on LOW for 2 to 3 hours, stirring once if convenient. The mixture is ready when it is hot throughout and the cherry and pineapple flavors have blended into a glossy sauce.

Stir in the almond extract during the last 15 to 30 minutes of cooking, or add it immediately after cooking. Adding it near the end keeps its fragrant flavor noticeable.

If using brandy or kirsch, turn off the slow cooker before stirring it in. Do not add alcohol at the beginning because a covered slow cooker will not flambé safely.

Spoon the hot cherries and sauce over scoops of vanilla ice cream and serve immediately. Sprinkle with chopped pecans or walnuts if desired.