• 1 3/4 C. flour
• 1 C. sugar
• 1/4 C. baking cocoa
• 1 C Cold butter or margarine
• 1 egg, lightly beaten
• 1 t. almond extract
• 1 can - 21 oz. cherry pie filling
• 2 cups - 12 oz. semisweet chocolate chips
• 1 C. chopped almonds

In bowl, combine flour, sugar and cocoa. Cut in butter until crumbly. Add egg and almond extract until blended: set aside 1 C. for topping.

Press remaining crumb mixture into greased 13x9 pan. Carefully top with pie filling.

Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling. Bake at 350º for 35-40 minutes or until toothpick inserted near center comes out clean

Cool; refrigerate for at least 2 hours before cutting.

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