Whipped topping, chocolate syrup, slivered almonds and maraschino cherries
In a small heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.
Remove from the heat. Stir a small amount of hot mixture into egg whites; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool for 15 minutes, stirring occasionally.
Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, garnish with whipped topping, chocolate syrup, almonds and cherries.