Stir together honey and cocoa in saucepan. Add eggs and whisk like heck. Whisk in milk and 1/4 cup chopped cherries and cook over medium heat, whisking constantly. When warm, add chocolate pieces. Continue to whisk until mixture is very hot (about 180). Do not boil. Remove from heat; cool to room temperature. Stir remaining cream, almond extract and vanilla into chocolate mixture, blending well. Cover; refrigerate mixture at least 6 hours. Pour chocolate mixture into ice cream freezer. Freeze according to manufacturers directions. Fold in remaining cherries and almonds at end. * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; cool before using.

* I used a 1 lb bag of frozen cherries. Microwaved half of them and chopped up and added to custard mixture. Chopped and added other half near end of freezing in machine.