• 2 tbsp. parve margarine, softened
• 1/2 c. dried cherries, chopped
• 1/2 c. cherry or grape juice
• 1 1/3 c. whole organic almonds
• 7 oz. semisweet good quality chocolate, chopped
• 6 Large Eggs, separated
• 1 c. sugar
• 1/2 c. unsweetened cocoa powder
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• 1 (10 oz.) bag frozen cherries
• 1/2 c. sugar
• 1/2 tsp. cinnamon

Preheat oven to 350° F. Grease a 9-inch spring form pan with margarine. Set aside.

Place cherries and cherry juice in a bowl. Set aside. Blend almonds and chocolate in food processor until finely ground. Set aside.

Place egg yolks, sugar, cocoa powder and vanilla extract in a mixing bowl. Beat on high speed for 3 minutes, until thick and glossy.

Fold in almond/chocolate mixture. Stir in cherries and cherry juice. With clean beaters, whip egg whites to firm peaks. Gently fold egg whites into batter.

Pour batter into prepared pan. Bake for 40 minutes. While the cake bakes, place cherries in a sauce pan. Add half-cup water and sugar. Simmer over medium heat until liquid is thick and syrupy.

Stir in cinnamon. Set aside.

Remove cake from oven and cool completely before removing from pan. Cut into wedges and serve with warm cherry compote.