Drain the juice from the cherries and add enough water to it to make 2 cups liquid.
Heat the liquid and stir the raspberry gelatin into it until dissolved.
Pour half of this gelatin into a loaf pan 8 1/2" x 4 1/2" x 2 1/2".
Chill until it begins to thicken.
Split the almonds and put 1/2 almond into each cherry.
Arrange the cherries on top of the gelatin, top with the rest of the gelatin mixture, and chill until firm.
Unmold and serve with sweetened whipped cream or cream cheese beaten until fluffy with a little cream.