Preheat the oven to 350°F. Lightly spritz the bottom of a 9 x 13-inch baking dish.
Sift together the 3 ¼ cups of Oreo cookie crumbs with the melted butter. Press firmly onto the bottom of the baking dish.
Bake for 15 minutes or until set. Cool completely.
Whip together 2 softened cream cheese and 1 cup powdered sugar for 2 minutes or until fluffy and smooth.
Whip in one 8 oz cool whip or 2 cups sweetened fresh whipped cream. Spread evenly over the cooled crust.
Spread the cherry pie filling over the cream cheese layer.
Whip both packages of chocolate fudge pudding with 3 cups of cold whole milk or half & half and ¼ teaspoon almond extract. Whip until thickened but, still pourable. Spread over the cherries.
Frost the top with the remaining cool whip or 4 cup sweetened fresh whipped cream.
Chill for at least 4 hours until set or overnight before cutting. Garnish with maraschino cherries, remaining crushed ¼ cup Oreos and grated chocolate, if desired.