1/4 c  Dried sweet cherries
1 tb Almond flavored liqueur
1 tb Water
4    Firm pears, bartlett or
Bosc
1 c  Water
1/2 c  Plus 2 Tbls. sugar
2 ts Vanilla
2 tb Grenadine syrup (opt)
3 tb Cocoa
2 1/2 ts Cornstarch
2 tb Toasted sliced almonds

Combine cherries, liqueur & 1 Tbls. water in small pan. Bring to
simmering. Remove from heat & set aside. Peel pears, leaving stems
intact. Remove core from bottom end. Cut a thin slice from bottom if
necessary, so pears stand upright. Combine 1 cup water, 1/2 cup
sugar & vanilla in med size pan. Bring to boiling over med heat,
stirring to dissolve sugar. Add pears, standing upright. Cover.
Reduce heat to low; simmer until tender, about 30 minutes. Remove
pears to plate; reserve 3/4 cup poaching syrup. Brush pears with
grenadine, if you wish. Whisk together cocoa & remaining 2 Tbls.
sugar in small pan. Gradually whisk in reserved poaching syrup until
smooth. Heat over med heat, whisking constantly, until thick &
bubbly, about 1 minute. Remove from heat. Stir in cherries with
liqueur. Cool slightly before using. To serve, place a pear on each
individual serving plate. Pour chocolate sauce over. Sprinkle with
toasted almonds. Serve warm or at room temp.