2 cans (1 lb. each) bing cherries
2 pkg. (3 oz. each) black cherry gelatin
1 1/2 c. very hot water
1 c. dry sherry
1 1/2 c. cherry syrup
1 c. sour cream
1 c. thin sliced almonds, crumbled

Drain cherries, saving 1 1/2 cups syrup. Dissolve gelatin in hot water. Add cherry syrup and cherry. Chill until slightly thick. Add sour cream, cherries and almonds. Pour into mold and chill. Serves 12.