Velvety Chocolate-Cherry Almond Sauce

1. Simmer Cherries and Port

Combine the finely chopped dried sweet cherries and the port in a small, heavy saucepan. Bring this mixture to a simmer over medium heat, allowing the cherries to plump up and the flavors to meld together. Once it reaches a simmer, remove it from the heat and let it cool.

2. Heat Cream and Corn Syrup

In a separate small, heavy saucepan, combine the heavy cream and light corn syrup. Gently bring this mixture to a simmer over medium heat, being careful not to let it boil.

3. Melt Chocolate

Place the chopped dark chocolate in a stainless-steel or heatproof medium bowl. Once the cream mixture is ready, pour it over the chocolate and let it sit undisturbed for about one minute.

4. Whisk Chocolate and Cream

Whisk the mixture in small circles, gradually widening your strokes to incorporate all the cream and chocolate, creating a rich and silky base.

5. Combine Butter and Cherry-Port Mixture

Whisk in the unsalted butter until it's fully combined, then stir in the cherry-port mixture, the pure almond extract, and a pinch of kosher salt.