Chocolate Cherry Fudge

1/3 cup finely chopped maraschino cherries, well drained
1/2 cup butter
3 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup evaporated milk
1/3 cup pecan pieces, toasted*
1 teaspoon almond extract

Line 8-inch square pan with foil.
Remove excess moisture from chopped cherries using paper towels; set aside.
In medium microwave-safe bowl melt butter in microwave at HIGH (100%) for 1 minute or until melted. Stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1 1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Makes about 4 dozen pieces.

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast almonds, stirring constantly, until golden in color. Be careful not to burn nuts.