Dissolve gelatin in hot water in a saucepan.
Add ice cream by tablespoonfuls, stirring until melted.
Then chill until thickened but not set, 15 to 25 minutes.
Fold in the almonds and cherries.
Pour into the pie shell.
Chill until firm, 20 to 30 minutes.
Top with additional chopped cherries, if desired.