Cherry Almond-topped Fudge

Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

Combine almond paste and half of the sweetened condensed milk (about 7 oz) in a bowl, mixing until smooth and well blended.

Stir in red food color, one drop at a time, until the almond mixture reaches a desired cherry-pink hue.

Spread the almond-cherry mixture evenly into the prepared pan, creating a firm base layer.

Heat the semi-sweet chocolate chips and remaining condensed milk (about 7 oz) in a double boiler or microwave-safe bowl in 30-second intervals, stirring between intervals, until smooth and fully melted.

Pour the warm chocolate mixture over the almond layer, spreading evenly to the edges with a spatula.

Arrange candied cherry halves and sliced almonds on top of the warm chocolate in a decorative pattern, pressing gently to adhere.

Allow the fudge to cool at room temperature for at least 15 minutes, then refrigerate for 2-3 hours until completely set and firm.

Lift the fudge from the pan using the parchment overhang and cut into squares using a sharp, warm knife.