Toast the Almonds:

1. Preheat and toast: Preheat oven to 350°F. Spread almonds in a single layer on a baking sheet. Toast for 5-7 minutes, stirring halfway, until golden and fragrant. Watch carefully to prevent burning. Cool completely.

Prepare the Whipped Cream: 2. Chill equipment: Place mixing bowl and beaters in the freezer for 10 minutes for best results.

3. Whip the cream: Pour cold heavy cream into chilled bowl. Beat on medium-high speed until it begins to thicken.
4. Add flavorings: Add powdered sugar and vanilla extract. Continue beating until soft peaks form. Set aside in refrigerator.

Prepare Remaining Components: 5. Warm the fudge sauce: Heat hot fudge sauce in a small saucepan over low heat, stirring occasionally, or microwave in 20-second intervals until warm and pourable but not scalding.

6. Prepare toppings: Measure out marshmallows and have all garnishes ready for quick assembly.

Assemble the Sundaes: 7. Create the base layer: Spoon about 2 tablespoons of warm hot fudge sauce into the bottom of each sundae glass.

8. Add marshmallows and almonds: Sprinkle a layer of mini marshmallows and toasted almonds over the fudge.
9. Add ice cream: Place 2 generous scoops of chocolate ice cream into each glass.
10. Drizzle with fudge: Generously drizzle more warm hot fudge sauce over the ice cream, allowing it to cascade down the sides.
11. Add more toppings: Scatter additional marshmallows and toasted almonds over the ice cream.
12. Top with whipped cream: Add a generous swirl of whipped cream, building it up tall.
13. Finish garnishing: Drizzle chocolate syrup over whipped cream if desired. Add any extra toppings—mini chocolate chips, chocolate shavings, extra marshmallows. Crown with a maraschino cherry.
14. Optional torch: For extra flair, briefly torch the exposed marshmallows until golden brown and caramelized.
15. Serve immediately: Insert a long sundae spoon and serve right away!