Preheat oven to 350°F. Grease 2 (6-cup) mini fluted tube pans with shortening; lightly sprinkle with cocoa. Mix flour, baking soda, and salt in a medium-size bowl; set aside. Mix boiling water and 1/2 cup cocoa in a separate medium-size bowl; stir in sour cream until well blended. Set aside.

Beat sugar and butter at medium speed with an electric mixer until light and fluffy. Beat in vanilla and 1 tsp. almond extract. Beat in eggs, 1 at a time, until blended. Alternately add flour mixture and cocoamixture at low speed, beating just until blended after each addition. Stir in miniature chocolate morsels. Divide batter evenly among prepared pans, filling each two-thirds full.

Bake at 350°F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Run knife around edges. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).

Make Almond Glaze: Mix 2 cups powdered sugar, 6 Tbsp. whipping cream, and 1/4 tsp. almond extract in a small bowl until smooth.

Drizzle glaze over cakes. Place milk chocolate morsels in a zip-top plastic freezer bag; seal bag. Microwave on HIGH about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.