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1
Line 13x9x2-inch pan with foil.
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2
Place 1 cup white chips and almond extract in medium bowl.
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3
In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt).
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4
Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan.
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5
Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes.
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6
Remove from heat.
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7
Immediately add half of hot mixture to bowl with white chips only.
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8
Pour remainder into cocoa mixture; stir to blend.
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9
Beat white chip mixture until chips are completely melted; stir in cherries.
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10
Add red food color, if desired.
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11
Spread evenly in prepared pan.
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12
Beat cocoa mixture until chips are melted and mixture thickens slightly.
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13
Spread evenly over top of white chip layer.
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14
Cover; refrigerate until firm.
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15
Remove from pan; peel off foil.
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16
Cut with heart-shaped cookie cutters or cut into squares.
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17
Cover; store in refrigerator.
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18
About 8 dozen squares.
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19
NOTE: For best results, do not double this recipe.
