Bring a small pot of water to simmer over low heat.
Stand the jar of chocolate sauce in the water and heat until warmed through.
Whisk the cream, almond extract and sugar in a medium bowl until soft peaks form, about 1 to 2 minutes.
Chop the Marcona almonds.
Season the warm sauce with cinnamon and cayenne.
Fill sundae dishes with chocolate fudge, nuts, ice cream, more fudge, more nuts and top with whipped cream.
Recipe courtesy Rachael Ray
Recipe courtesy of Bobby Flay