Cherry Nut Pound Cake

1 1/2 cups Crisco shortening
3 cups granulated sugar
3/4 cup milk
Pinch of salt
6 eggs
3 3/4 cups all-purpose flour
1 (10 ounce) jar maraschino cherries
1/2 cup nuts
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

Mix all ingredients and pour into a greased and floured tube pan. Bake 2 hours at 275 degrees F.

Frosting:
3 ounces cream cheese
1/4 cup (1/2 stick) butter
1/2 cup coconut
1/2 cup nuts
2 cups confectioners' sugar

Pour frosting over cake while hot.