3 3/4 cups miniature marshmallows
2/3 cup Amaretto
1 tablespoon lemon juice
1/4 teaspoon almond extract
1/2 cup chopped maraschino cherries
2 cups heavy cream
2 tablespoon finely chopped almonds or pistachios
Combine miniature marshmallows and amaretto in top of a double boiler; bring water to a boil. Cook until marshmallows melt, stirring occasionally. Stir in lemon juice, almond extract and cherries. Cool slightly.
Beat heavy cream until soft peaks form; gently fold into cooled marshmallow/amaretto mixture.
Spoon into individual serving dishes and sprinkle with chopped almonds or pistachios. Cover and freeze.

Makes 8 servings.