1. Heat oven to 300°F. Line bottom of 10-inch tube pan with parchment paper. Sprinkle almonds evenly in pan.
2. Beat egg yolks in large bowl until lemon colored. Gradually add 1 cup sugar, beating until thick. Stir in orange peel and juice. Stir together potato starch, cake meal and cocoa; fold into yolk mixture. Beat egg whites in separate large bowl until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold egg whites into yolk mixture. Pour into prepared pan.
3. Bake 30 minutes. Without opening oven door, increase temperature to 325°F. Bake 15 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pan to wire rack. Gently peel off paper. Cool completely. Spread COCOA-ORANGE GLAZE over top. Remaining glaze can be served with cake. 12 to 16 servings.
COCOA-ORANGE GLAZE: Stir together 1 cup sweet orange marmalade, 1/4 cup HERSHEY'S Cocoa and 1/4 cup water in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Strain; discard orange peel. Cool to room temperature. About 3/4 cup glaze.