Begin by draining the maraschino cherries thoroughly to remove excess liquid. Finely chop the cherries and pat them dry with paper towels to ensure there’s no moisture.

In a large microwave-safe bowl, combine the milk chocolate morsels and sweetened condensed milk. Microwave on high for 30 seconds, then stir. Continue heating in 15-second intervals, stirring after each. It should take around 1-2 minutes total.

Once melted, add the almond extract and stir until well combined. Gently fold in the chopped cherries and nuts, ensuring even distribution.

Spread the mixture into a parchment-lined 8x8 baking dish. Chill in the refrigerator for a minimum of 4-6 hours until firm.

When the fudge is set, lift it out of the baking dish using the parchment paper. Cut into bite-sized cubes and store in an airtight container at room temperature for 2 weeks or in the fridge for 4 weeks.