Preheat oven to 350 degrees. Grease a 9” pie plate.
Mix butter with a hand mixer until creamy. Beat in salt, vanilla, powdered sugar, and cocoa. When combined, add in flour and almonds and beat until crumbly. Pour into a pie plate and press along the bottom and up the sides.
Bake for 15-18 minutes, until it’s set. (When you smell it, it’s done!) Cool completely before filling (the refrigerator can help speed along this step).
When you are ready to fill the pie, beat the whipping cream in a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Set aside.
Add cherry pie filling to a medium bowl. Crush slightly with a potato masher. Add sweetened condensed milk and stir. Pour into whipped cream and fold to combine.
Place about 1/2 - 3/4 of the ice cream mixture into the cooled pie shell. Wrap with plastic wrap and freeze for at least 3 hours or overnight. Place the remaining ice cream mixture in a tupperware container and freeze.
When ready to serve, heat hot fudge in the microwave until pourable. I poured about 2 tablespoons into a ziploc sandwich bag with the tip cut off and piped a decoration on the top of the pie. Serve with extra hot fudge and the toasted slice almonds.