Preheat oven to 350 degrees. Grease and flour a 10 cup bundt pan.

In medium microwavable bowl, microwave the filling ingredients on high for about 30 seconds, stirring halfway through. If needed, continuing microwaving at 10 second intervals until filling is melted and smooth. Set aside.

In a large bowl, beat the cake mix, water, butter, 1/2 teaspoon almond extract, eggs, pudding mix and maraschino cherry juice with an electric mixer until smooth. Fold in the cherries. Spoon half of the batter into prepared pan and spread evenly.

Bake for 15 minutes. Remove pan from oven and immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan. Carefully spoon remaining batter over top and spread evenly. Bake and additional 45 minutes longer, or until toothpick inserted near center comes out almost clean and cake springs back when touched lightly in center.

Cool cake in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.

In a small saucepan, heat heavy cream over medium low heat until bubbles just begin to form around the edges. Meanwhile, place the chopped chocolate and corn syrup in a small bowl. Pour hot cream over the chocolate and whisk until smooth and shiny. Let cool and thicken slightly, then spoon ganache over cake, allowing it to run down the sides. If desired, garnish cake with chocolate curls and whole cherries. Store loosely covered in refrigerator.