1 (9 or 10-inch) baking pastry shell
4 (1 oz.) bars Hershey's unsweetened baking chocolate
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 tsp. almond extract
1 1/2 c. whipping cream, whipped
1 (21 oz.) can cherry pie filling, chilled
Toasted almonds (optional)

In heavy saucepan, over medium-low heat, melt chocolate with sweetened condensed milk. Remove from heat; stir in extract. Pour into large bowl; cool or chill thoroughly. Beat until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours or until set. Serve with pie filling. Garnish with almonds, if desired. Refrigerate leftovers. Makes one 9 or 10-inch pie.