In a medium saucepan, bring 1/2 cup cherry juice to a simmer over medium heat.

In a small bowl, whisk 3 1/2 teaspoons gelatin and 1/4 cup sugar.

Whisk into the hot juice until sugar and gelatin completely dissolve (2-3 minutes).

Stir in the remaining 1 cup cherry juice.

Pour into a metal loaf pan (about 5 by 9 inches) and refrigerate until set, about 2 hours.

In a small saucepan, bring 1/2 cup water just to a simmer over medium heat.

In a medium bowl, whisk 3 1/2 teaspoons gelatin and 2 tablespoons sugar.

Whisk into the hot water until sugar and gelatin completely dissolve (2-3 minutes).

Stir in the lemonade concentrate and the food coloring.

Pour into another metal loaf pan (about 5 by 9 inches) and refrigerate until set, about 2 hours.

Pour 1/2 cup water into a small saucepan.

Whisk in the remaining 1 1/2 teaspoons gelatin.

Let it stand until the gelatin softens and the liquid thickens (3-5 minutes).

Heat over medium, whisking constantly, until the gelatin dissolves (2-3 minutes).

Transfer to a small bowl and refrigerate, stirring often until cooled to room temperature, about 15 minutes.

In a large bowl, using an electric mixer, beat the cream, confectioners’ sugar, and almond extract until soft peaks form (1-1.5 minutes).

With the mixer running, gradually add the cooled gelatin and beat until well blended and firm peaks form (30-60 seconds).

Fill a sink with about 1 inch of lukewarm water.

Place the pan with the cherry gelatin in the sink and let stand just until the gelatin loosens from the pan (10-30 seconds).

Gently loosen the gelatin from around the edges of the pan.

Invert onto a cutting board, remove the pan, and cut the gelatin into 1/2-inch cubes.

Repeat the same process with the lemon gelatin.

Fold the whipped cream into the gelatin cubes until evenly distributed.

Clean one of the loaf pans.

Transfer the whipped cream–gelatin mixture to the pan, smooth the top, cover with plastic wrap, and refrigerate until set, about 4 hours.

Fill a sink with about 1 inch of lukewarm water.

Place the pan in the sink and let stand just until the gelatin loosens from the pan (10-30 seconds).