3 (1 oz.) sq. unsweetened or semi-sweet chocolate
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/4 tsp. salt
1/4 c. water
2 egg yolks
1 tsp. almond extract
1 c. (1/2 pt.) Borden whipping cream, whipped
14 (3") graham cracker crumb or pastry crusts
1 (21 oz.) can Comstock cherry filling or topping, chilled

In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir rapidly until very thick and bubbly, 5-8 minutes. Add water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again. Remove from heat, stir in extract. Cool 15 minutes. Chill thoroughly, about 30 minutes, stir. Fold in whipped cream. Spoon into crusts. Chill 1 hour or until set. Top with cherry filling. Refrigerate leftovers.