In a blender or the bowl of a food processor, purée cherries until smooth and creamy, with no large pieces of fruit remaining, about 30 seconds. Add the granulated sugar and mix until smooth, about 10 seconds more.

In a large bowl, whisk together milk, cream, almond extract, alcohol, and fine sea salt.

Add the puréed cherries and whisk until thoroughly combined.

Cover bowl and refrigerate, at least 12 hours, or overnight.

Whisk chilled base briskly to recombine.

Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15 minutes, or until consistency resembles soft serve ice cream. With ice cream maker still running, add chocolate and churn until well combined.

With a flexible rubber spatula, scoop ice cream into a freezer-safe container.

Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.

Store chocolate cherry ice cream in an airtight container in the freezer for up to 1 month. Allow to stand at room temperature for 10-15 minutes prior to serving.