Cherry Almond Mousse Pie

1 can (14 oz.) Sweetened Condensed Milk, divided
1 square (1 oz.) Unsweetened Chocolate
1/2 tsp. Almond Extract, divided
1 Baked Pastry Shell
1 jar (10 oz.) Maraschino Cherries, drained
1 pkg. (8 oz.) Cream Cheese
1 C. Cold Water
1 pkg. (3.4 oz.) Instant Vanilla Pudding Mix
1 C. Whipping Cream, whipped
1/2 C. Toasted Almonds, chopped

In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and the mixture is thickened, this will take about 4 – 5 minutes. Stir in 1/2 teaspoon almond extract. Pour into pastry shell; set aside. Reserve eight whole cherries for garnish. Chop the remaining cherries for garnish. In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well. Fold in Whipped Cream. Stir in chopped cherries and almonds. Pour over the pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls if desired.