1. Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting, and lightly grease the parchment.

2. Prepare the cherries by draining them very well and patting them completely dry with paper towels so excess moisture does not affect the fudge.

3. In a heavy-bottomed saucepan, combine the dark chocolate and sweetened condensed milk and place over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth and glossy.

4. Add the butter pieces to the warm chocolate mixture and continue stirring until the butter is completely melted and incorporated.

5. Remove the pan from the heat and stir in the vanilla extract, almond extract if using, and 1/2 teaspoon flaky sea salt until evenly combined.

6. Gently fold in about 1 1/4 cups of the prepared cherries, reserving the remaining cherries for decorating the top of the fudge.

7. Pour the fudge mixture into the prepared pan and spread it into an even layer with an offset spatula or spoon.

8. Press the reserved cherries gently into the surface of the fudge, arranging them evenly so each future square has a few cherry pieces.

9. Sprinkle a small pinch of additional flaky sea salt over the top, then lightly dust with cocoa powder if desired for a deeper chocolate finish.

10. Refrigerate the fudge for at least 2 hours, or until completely firm and set through the center.

11. Once chilled, lift the fudge out of the pan using the parchment overhang and transfer it to a cutting board.

12. Use a sharp knife to cut the fudge into approximately 36 small squares, wiping the blade clean between cuts for sharp edges and neat cherry swirls.