1. Preheat oven to 190ºC . Spread almonds on baking sheet. Bake 5 minutes or until almonds are golden brown. Cool completely. Reserve.
2. Grease baking sheets with shortening. Place sheets foil on countertop for cooling cookies.
3. Combine shortening, brown sugar, egg, milk, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended.
4. Combine oats, flour, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in white chocolate, semi-sweet chocolate, cherries and reserved almonds.
5. Drop by rounded measuring tablespoonfuls (15 mL) of dough 5 cm (5 cm) apart onto greased baking sheet.
6. Bake one baking sheet at a time at 190ºC for 10 to dozen minutes or until are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 4 dozen cookies