Let cool 15 minutes. Remove from pan; let cool completely. To prepare glaze: In small saucepan over low heat, melt chocolate chips and oil, stirring until smooth. Drizzle over cake; refrigerate to allow glaze to set. For best flavor, refrigerate glazed cake at least 24 hours before serving. This cake may be wrapped well in plastic wrap or foil and stored in the refrigerator for up to 2 weeks or frozen for Note: 2 teaspoons almond extract plus 1/4 cup water can be substituted for the kirsch. ----