Line an 8 inch square pan with foil; grease foil. Mix confectioners sugar and milk in a heavy 3 quart saucepan. Over medium heat, add butter and stir constantly; bring to boil. Without stirring, boil constantly for 5 minutes. Over low heat, add chocolate and almond extract. Stir often while until chocolate melts and mixture is smooth. Stir in dried cherries and toasted almonds. Pour mixture into prepared pan. Refrigerate 2 hours until firm. Invert pan, peel off foil, and cut into 1 inch squares. Garnish as desired. Makes 36 squares.

Tip: To toast almonds, spread in a single layer on cookie sheet with a rim. Bake in 350° oven for 5 to 10 minutes, shaking pan occasionally, until they begin to brown and turn fragrant.