In medium saucepan combine milk, hot chocolate mix, cherry juice and almond extract. Cook, stirring frequently, over medium heat until hot. Do not boil.
Ladle into four 10- to 12-ounce mugs. Top with whipped cream and maraschino cherries (if desired).
In 60-ounce hot cocoa maker container combine milk, hot chocolate mix, cherry juice and almond extract. Cover and prepare according to manufacturer’s directions for high-speed heat-and-froth. Serve as directed above.