1/2 pint whipping cream
1 (17 ounce) can dark, pitted cherries in heavy syrup, drained
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 to 2 drops red food coloring
1 quart vanilla ice cream
1 baked 9-inch pastry shell, cooled

Chill cream, beaters and small mixing bowl.

Meanwhile, cut cherries in half and set aside.

Pour cream into chilled bowl. Beat at high speed. Gradually add sugar. Continue beating until soft peaks form, scraping sides of bowl as necessary. Add vanilla extract, almond extract and food coloring. Do not over-beat. Stop mixer and fold in cherries. Spoon into prepared pastry shell, alternating with ice cream. Freeze for at least 2 hours before serving.

Top with chopped nuts to serve.