1 can pitted, dark red cherries 1 1/2 TBL corn starch 1/4 cup brandy 1/2 cup Triple Sec 1 8×8 chocolate cake (prepared) 2 cups heavy cream 1/3 cup powdered sugar 1 tsp almond extract sliced, toasted almonds Combine cherry juice with corn starch to dissolve. Stir over medium heat to thicken. Add brandy and Triple Sec. Remove from heat. Add cherries. Cool. Whip cream with powdered sugar and almond extract until thickened. In a clear, glass bowl layer cake, cherries, cream, and almonds (2 layers) finishing with cream and almonds on top.