14 ladyfingers, split
1 envelope unflavored gelatine
1/2 cup cold milk
8 ounces cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup maraschino cherries, chopped
1/8 teaspoon almond extract
1/4 cup Hersheys Cocoa
1 1/2 cups chilled whipping cream
Sweetened Whipped Cream
Maraschino cherries

Line a 9 x 5-inch loaf pan with aluminum foil. Place ladyfingers on bottom and sides of foil-lined pan, cutting to fit where necessary. Set aside.

In small saucepan, sprinkle gelatine over milk. Let stand 2 minutes to softer. Over low heat, cook, stirring constantly, until gelatine is completely dissolved, about 5 minutes.

In large mixer bowl, beat cream cheese, sugar and vanilla extract until smooth. Blend in gelatine mixture; mix well. Remove 1/3 cup mixture to small bowl; stir in cherries and almond extract. Add cocoa to remaining mixture in large bowl, blending well.

In small mixer bowl, beat whipping cream until stiff. Fold 1/2 cup whipped cream into cherry mixture. Fold remaining whipped cream into chocolate. Spoon half of chocolate mixture into prepared pan. Using large serving spoon, make deep depression down the length of chocolate mixture in pan. Spoon cherry mixture into depression, mounding slightly. Spoon in remaining chocolate mixture. Cover; refrigerate until set, about 4 hours.

To serve, unmold onto serving plate. Garnish with Sweetened Whipped Cream and maraschino cherry.

Sweetened Whipped Cream
In small mixer bowl, beat 1/2 cup chilled whipping cream, 1 tablespoon confectioners' sugar and 1/2 teaspoon vanilla extract until stiff.