 Ingredients:3/4 cup coarsely chopped slivered almonds, divided
1 package (about 18 oz.) yellow cake mix (with pudding in the mix)
1/4 cup HERSHEY`S Cocoa or HERSHEY`S Dutch Processed Cocoa
1/4 cup sugar
2 eggs
1/4 cup vegetable oil
2 teaspoons almond extract
1 can (21 oz.) cherry pie filling
1 cup HERSHEY`S Semi-Sweet Chocolate Chips
Directions:Heat oven to 350 F. Grease and flour 10-inch fluted tube pan. Sprinkle 1/4 cup almonds evenly in bottom of pan. In large bowl, stir together dry cake mix, cocoa and sugar. Add eggs, oil, almond extract and cherry pie filling; beat until well blended and cherries are chopped. Stir in remaining 1/2 cup almonds and chocolate chips; pour into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan 10 minutes; invert cake onto wire rack. Cool completely. 10 to 12 servings. | 
1-2-3 beer bread