If using frozen cherries, allow them to thaw first so that it's easy to smush them into bottles.
Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
Smush ½ cup cherries into each 25 ounce bottle. Pour ¼ cup cacao powder, 2 tablespoons maple syrup, and ¼ teaspoon almond extract into each 25 ounce bottle.
Using a funnel, pour freshly made homemade kombucha into each bottle leaving 1-2" head space.
Let bottles sit out (at 75° - 85°) 1-3 days, making sure to pop the lids each day (or a few times a day) to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
Refrigerate when you are happy with the amount of fizz and flavor.