Chocolate cherry charlottes

2/3 cup dried sour cherries
1/4 cup kirsch
2 tablespoons sugar
2 to 3 drops almond extract
1/2 cup heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
7 tablespoons unsalted butter, softened
1 1/2 fresh loaves challah or large brioche (about 1 1/2 lb total), sliced 1/2 inch thick
Accompaniment: lightly sweetened whipped cream

1. Bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally. Remove from heat and let stand, covered, 15 minutes. Stir in almond extract.
2. Heat cream, chocolate, and a pinch of salt in another small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 3 minutes. Remove from heat and add 1 tablespoon butter, stirring until incorporated, then stir in cooked cherries with any liquid.
3. Transfer filling to a metal bowl and freeze, stirring occasionally, until firm but not frozen solid, about 2 1/2 hours.
4. Preheat oven to 350 F.
5. Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices. Spread 1 side of each round and rectangle with some of remaining butter. Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere. Trim any overhang flush with rims.
6. Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.
7. Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes. Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates. Serve warm.