Chocolate Almond Torte

Preheat oven to 350°F. Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.

Whisk together ground blanched almonds, all-purpose flour, HERSHEY'S cocoa, baking soda, and salt in a small bowl; set aside.

Beat egg yolks with 1/2 cup sugar in a large bowl until pale and thick, about 3 minutes. Stir in water, vanilla extract, and almond extract.

Gently fold the dry ingredient mixture into the egg yolk mixture until just combined, being careful not to overmix.

In a separate clean bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar while continuing to beat until stiff peaks form and the mixture is glossy.

Gently fold one-third of the egg white mixture into the chocolate-almond mixture to lighten it. Fold in the remaining egg whites in two additions until no white streaks remain.

Pour batter into prepared pan and smooth the top. Bake for 35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.

Remove torte from oven and let cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely to room temperature.

Once cooled, carefully split the torte horizontally into two layers using a serrated knife or cake leveler. Place the bottom layer on a serving plate.

Spread cherry filling evenly over the bottom layer. Top with the second cake layer and press gently to secure.

Pour chocolate glaze over the top of the torte, allowing it to drip down the sides. Garnish the top with sliced almonds and maraschino cherries or candied cherries, halved.

Allow the glaze to set at room temperature for 15 minutes before serving. Slice with a warm, damp knife for clean cuts.