Separate eggs into two medium size mixing bowls. Greese and flour two 9-inch round cake pans. Combine flour, soda, salt, and cocoa. Set aside.
Add 1/2 cup sugar and potatoes to egg yolks. Beat at high speed 2 to 3 minutes or until light. Add 1/2 teaspoon vanilla, almond, and 1/4 cup water. Beat just until combined.
With clean beater, beat egg whites until they hold soft peaks. Gradually beat in remaining 1/2 cup sugar, beating until they hold stiff peaks. Gently fold into egg yolk mixture. Fold in flour mixture.
Divide mixture equally in prepared pans. Bake for about 15 minutes or until firm when lightly touched. Cool for 10 minutes on cooling rack before removing from pans.
To prepare filling combine cream, 2 tablespoons powdered sugar, and remaining almond extract. Whip. Fold in cherry filling. Spread filling over one cake layer. Top with remaining cake layer. Chill while preparing glaze.
To prepare glaze, combine butter, chocolate, and remaining water in small heavy saucepan. Heat over low heat until chocolate melts, stirring until smooth. Remove from heat. Beat in remaining powdered sugar and vanilla. Beat until smooth.
Spoon glaze over top of cake allowing some to run down the sides. Chill. Before serving garnish with additional whipped cream and cherries. of desired.