1. Heat oven to 325°F.
  2. Grease and flour 9-inch round glass pie plate.
  3. Lightly press cherries between layers of paper towels to remove excess moisture.
  4. In large bowl, beat butter, sugar, eggs, corn syrup and almond extract until blended.
  5. Add flour, cocoa and baking powder; beat until combined.
  6. Stir in reserved chopped cherries, almonds and white chips.
  7. Pour batter into prepared pan.
  8. Bake 30 to 35 minutes or until set.
  9. Cool completely in pan on wire rack.
  10. Cover; refrigerate until serving time.
  11. Garnish with whipped topping and cherries.
  12. Cover; refrigerate leftover pie.

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