8 oz. sweet chocolate
1 1/2 c. milk
1 1/2 env. Knox gelatin
1/2 c. cold water
1/2 c. sugar
1/2 c. light cream
1/2 tsp. vanilla
1/4 tsp. almond extract
1 c. whipping cream
1/8 tsp. salt

Put chocolate pieces in milk and place in a double boiler to melt. Soften gelatin in cold water. Beat chocolate and milk with rotary beater. Add softened gelatin, 1/2 cup sugar and salt. Stir until dissolved. Add light cream, 1/2 teaspoon vanilla, almond extract and 1 cup whipped cream. Mix until smooth. Chill in 5 cup ring mold until firm. Top with whipped cream, chopped nuts and a cherry when serving.