Place eggs, sugar and vanilla into TM bowl and whip 4 min/37°C/speed 4.
Add almond essence, milk and cream and blend 5 sec/speed 5.
Pour into large flat tray and freeze for several hours until almost solid.
Cut into pieces and place into TM bowl, about 1/2 at a time and blend 20 sec/speed 8 with the aid of a spatula as required. Return to tray and freeze until very solid.
Repeat the blending process as above, and then stir through the chocolate and cherries with a spatula until well combined and the ice cream has started to change colour. (We are going for marbled here!)
Return to the freezer and serve as desired.