Cherry Almond Filling

1 tbsp. gelatin
1/4 c. cold water
1 (8 oz.) jar maraschino cherries
1/2 c. sugar
1/8 tsp. salt
2 c. heavy cream whipped
1/4 tsp. vanilla
1/2 tsp. almond extract
1/3 c. finely chopped blanched almonds


Soften gelatin in cold water for 5 minutes. Place mixture over boiling water and stir until dissolved. Add cherries, finely chopped to gelatin mixture. Also add the cherry juice, sugar and salt. Chill the mixture until slightly thickened, fold in 2 cups heavy cream, vanilla, almond extract and almonds. Place filling between all cake layers and on top of the cake. Chill before serving.