1. Grease 12-cup fluted tube pan.
2. Mix together hot roll mix including yeast packet, sugar and cinnamon in large bowl until well combined. Stir in hot water, margarine, eggs and almond extract until well blended. Fold in 1-1/2 cup chocolate chips, apple and almonds. Spoon mixture into prepared pan. Cover with plastic wrap. Let rise in warm place (80° to 85°F.) 1 hour or until doubled in size. (The dough will not fill the pan.)
3. Heat oven to 350°F. Bake in center of oven 35 to 45 minutes or until golden brown. Remove from oven to wire rack; cool 10 minutes. Remove cake from pan; cool 10 minutes. Brush warm cake with APPLE GLAZE. Cool completely.
4. Place remaining 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Using fork, drizzle melted chips over cake. Cut into wedges to serve. About 10 servings.
APPLE GLAZE: Stir together 1/2 cup sugar, 1/4 cup apple juice and 1/4 teaspoon ground cinnamon. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook, uncovered, stirring constantly, 1 to 2 minutes, or until sugar is dissolved. Remove from heat; cool slightly.