DirectionsIn a microwave oven or over boiling water, melt both kinds of chocolate.
Set aside to cool.
Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes.
Beat egg whites with cream of tartar and salt until foamy white.
Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form.
Beat two cups of cream in a bowl until stiff.
Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well.
Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture.
Small chunks of chocolate may remain.
Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter).
Freeze until firm.
four hours or overnight.
Beat remaining 1/2 cup of cream in a small bowl until stiff.
Garnish each tortoni with a rosette of cream and a candied cherry.