1/2 c. butter
1 1/4 c. sugar
2 eggs
2 c. sifted flour
1/3 c. cocoa
1 tsp. baking soda
1 c. water
1 tsp. almond extract
3 (3 oz.) pkgs. cream cheese, softened
2 c. powdered sugar
2 (12 oz.) cartons frozen whipped topping, thawed
2 cans cherry pie filling
Sliced almonds

Cream butter. Slowly add sugar; mix well. One at a time, add eggs, beating well.

Combine flour, cocoa, soda and salt. Add to creamed mixture alternately with water, beginning and ending with flour mixture; mix well. Add almond extract.

In 2 (8") round cake pans, greased and floured, pour batter. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Let cool completely. Split layers horizontally and set aside.

Combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping.

Place bottom half of one cake layer on cake plate. Spread with one cup cream cheese mixture. Place top half of layer over mixture. Spread with enough pie filling. Place bottom half of second cake layer over pie filling; spread with about 1 cup cream cheese mixture. Place remaining top half of second layer over mixture. Spread remaining cream cheese mixture on sides of cake. Pipe a border of cream cheese mixture around top of cake. Fill center with remaining pie filling. Garnish piped border with sliced almonds.