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Line an 8×8-inch baking dish with parchment paper.
In a saucepan over low heat, melt chocolate chips, condensed milk, and butter until smooth. Stir in vanilla and almond extract.
Remove from heat. Stir in cherry gelatin powder until fully dissolved and blended.
Mix in chopped maraschino cherries. Add red food coloring for a bloodier look.
Spread mixture into prepared dish and smooth top.
Add cherry halves, pressing lightly into surface.
Refrigerate at least 2 hours until firm. Cut into squares and serve.