Puree frozen strawberries with 1/2 cup fresh strawberries in processor. Transfer to small bowl. Stir in 1 tablespoon amaretto. Melt chocolate with whipping cream in heavy small saucepan over low heat, stirring until mixture is smooth. Stir in remaining 3 tablespoons amaretto. Cool mixture to lukewarm. Spoon 1/4 cup chocolate sauce into each of 4 sundae dishes. Scoop some of each ice cream into each dish. Spoon some of strawberry sauce over. Top with sliced strawberries and dollop of whipped cream. Sprinkle sliced almonds and chocolate sprinkles over. Top each sundae with maraschino cherries and serve. Serves 4. Bon Appetit March 1990
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