Slow Cooker Hot Fudge-Cherry Pudding Cake

For the cake:
1 1/4 C. all purpose flour
3/4 C. sugar
1/4 C. unsweetened baking cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
2 Tbsp. butter, melted
1 tsp. almond extract
12 oz. bag frozen dark, sweet cherries, thawed, coarsely chopped, and drained

For the pudding:
1 C. sugar
1/4 C. unsweetened baking cocoa
dash salt
1 1/3 C. boiling water

For the topping:
1/4 C. semisweet chocolate chips
1/4 C. slivered almonds

Spray 3-4 qt. slow cooker with cooking spray. In a medium bowl, mix first 5 cake ingredients. Stir in milk, butter, and almond extract until well blended. Stir in cherries. Spread batter evenly in cooker.
In a small bowl, mix all pudding ingredients except water. Sprinkle evenly over batter in cooker. Carefully pour water over sugar mixture to moisten completely.
Cover and cook on high 1-1 1/2 hrs. or until top springs back when touched lightly (center will still be soft).
Turn off cooker; let stand uncovered 20 min. to cool slightly. Sprinkle with chips and almonds; cover and let stand another 5 min. to soften chips.