In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 teaspoon extract. Pour into pastry shell, set aside.

Reserve eight whole cherries for garnish. Chop the ramining cherries; set aside. In a mixing bowl, beat the cream cheese until light. Gradually beat in water and reamining 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.