1. Beat egg whites until foamy.
2. Gradually beat in sugar, continue beating until stiff peaks form.
3. Beat in cocoa
4. Drain cherries, reserving 1 cherry for each serving as garnish, chop remaining cherries.
5. Fold cherries & almonds into softened ice cream.
6. Carefully fold in eggs to ice cream.
7. Place in souffle' cups and freeze overnight or until firm.
8. Serve with whipped cream and cherry on top of each serving.