2 cans pitted black bing cherries, drained (or use fresh)
1 c. currant jelly
1 tbsp. orange liqueur (or to taste)
1 tsp. lemon juice
1/2 c. toasted, slivered almonds

Combine all ingredients and heat through until currant jelly is melted. Cook for 5 minutes over low heat. Serve over Orange Cream in lovely footed individual glass dishes. Sprinkle with a few additional almonds and serve 6-8.

ORANGE CREAM:

1 pt. cream
2 tbsp. orange liqueur
1 tsp. orange extract
2 tbsp. sugar

Beat cream with liqueur, orange extract and sugar until stiff. Divide among 6-8 serving dishes.