Cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Divide the flour in two. To one half add the cocoa, and to the other add the almonds
Spoon half of the French Glacé Cherries into each mix and stir in. Alternately, spoon the chocolate and almond batters into a greased and floured 10-in. fluted tube pan. Repeat until 30mm from top of tin
Bake for about 1 hour, (it is done when the top springs back when touched lightly and cake is coming away from the sides of the pan).
Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with icing sugar if desired.
Alternately the two halves can be piped into muffin cases or cup cakes