• 2 tablespoons parve margarine, softened
• 1/2 cup dried cherries, chopped
• 1/2 cup cherry or grape juice
• 1 1/3 cups whole organic almonds
• 7 ounces semisweet, good-quality chocolate, chopped
• 6 large eggs, separated
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 10 ounce bag frozen cherries
• 1/2 cup sugar
• 1/2 teaspoon cinnamon

Preheat your CBO oven as instructed in the "User‚Äôs Manual" 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 1/2 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.