Preheat oven to 350 degrees. In a stand mixer or large bowl, mix together the yellow cake mix, 1/2 cup of melted butter, 4 eggs, buttermilk, instant pudding mix, cinnamon, and almond extract. Mix until smooth and all ingredients are incorporated. Spray muffin tins generously with nonstick baking spray (the sort with flour added), then place a tablespoon of butter and 2 tablespoons of brown sugar into the bottom of each of the prepared muffin cups. Gently place a marachino cherry into the center of the muffin cup, then place a pineapple ring on top of the cherry. Spoon batter on top of the pineapple slices, filling each cup with batter while leaving about 1/4" space at the top of each muffin cup. Bake in preheated oven for 21-26 minutes, or until the tops of each cupcake spring back when touched lightly. Remove cupcakes and cool for about 3-5 minutes, then immediately dump them onto a cooling rack, transfer to plates, serve and enjoy!