Preheat oven to 350.
In a mixing bowl, mix cake mix, eggs, oil, milk, and almond extract until well blended.
Mix in maraschino cherries and juice.
In a greased and floured 9x13 baking dish, pour batter.
Bake 30 to 35 min.
In the last 5 minutes of baking cake, begin to make frosting.
In a medium saucepan, combine milk, sugar, and cocoa and bring to a boil stirring continuously.
Boil for one minute stirring and remove from heat.
Remove from the heat. Add in butter, salt, and almond extract until smooth.
Quickly spread over warm cake. Frosting will harden as it cools, so spread frosting on cake right away.
Allow cake to completely cool on wire rack to allow frosting to harden.