1. Heat oven to 350°F (180°C).
2. Grease and flour 10-inch (25 cm) fluted tube or Bundt pan. Sprinkle 1/4 cup (50 mL) of the almonds evenly in bottom of pan.
3. In large bowl, stir together dry cake mix, cocoa and sugar. Add eggs, oil, almond extract and cherry pie filling; beat until well blended and cherries are chopped.
4. Stir in remaining 1/2 cup (125 mL) almonds and chocolate chips; pour into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Let cool in pan 10 minutes; invert cake onto wire rack. Cool completely.
Makes 10 to 12 servings.