1/2 cup granulated sugar
1 tablespoon cornstarch
7 cups (2 pounds) pitted red cherries*
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/4 cup baking cocoa
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
1/2 cup milk
Cream or ice cream, if desired

Preheat oven to 400 degrees F.

Mix the 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.

Mix flour, cocoa, the 1 tablespoon sugar, the baking powder and salt in a bowl. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonsful onto hot fruit mixture.

Bake 25 to 30 minutes or until topping is set. Serve warm with cream.

* Frozen cherries, partially thawed, can be used for the fresh cherries.