Additional chopped candied green and/or red cherries and flaked coconut (optional)
1. Line 8-inch square pan with foil, extending foil over edges of pan.
2. Stir together sugar, cocoa, milk and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until mixture come to full boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat. Do not stir. Cool at room temperature 25 minutes.
3. Add cherries, coconut, butter, vanilla and almond extracts. Beat with wooden spoon until fudge thickens and loses some of its gloss. (This will take less than 5 minutes). Quickly spread in prepared pan. If desired, sprinkle additional candied cherries and coconut over top. Cool at room temperature until firm.
4. Using foil, lift fudge out of pan; place on cutting board. Peel off foil. Cut into squares. Store, covered at room temperature.
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