In a small saucepan over low heat, cook and stir 1/2 cup milk and chocolate for 4-5 minutes or until the chocolate is melted. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside.
Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until smooth. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well. Fold in whipped topping. Stir in almonds and reserved chopped cherries.
Pour over the pie. Refrigerate for 4 hours or until set. Garnish with whole cherries and chocolate curls if desired. Yield: 8 servings.