1 env. unflavored gelatin
1 1/4 c. milk
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 egg
3 ice cubes
1/4 c. sugar
1/2 tsp. almond extract
1/8 tsp. salt
1 c. heavy or whipping cream
6 maraschino cherries

In 1 quart saucepan, sprinkle gelatin evenly over 1/2 cup milk; over medium heat, heat until tiny bubbles form a round edge of saucepan and gelatin is completely dissolved, stirring frequently.

Pour hot gelatin mix into blender or food processor with knife blade attached; add chocolate pieces. Blend until chocolate is melted. Add egg, ice cubes, sugar, almond extract, salt, 1/2 cup heavy cream and remaining 3/4 cup milk. Blend until smooth. Pour into 6 (6 ounce) freezer safe glasses. Chill in freezer 15 minutes.

Just before serving, in small bowl with mixer at high speed, beat remaining 1/2 cup heavy cream until soft peaks form. Spoon a dollop of whipping cream on top of each serving. Garnish each with a cherry.