Prepare the gluten free chocolate box cake mix according to the directions on the package in a 9x13 cake pan. Line the bottom of the pan with parchment paper to make it easier to remove.
Allow the cooked cake to cool to room temperature.
Remove the ice cream from the refrigerator about 10-15 minutes before spreading it onto the cooled cake. Prepare the whipped cream while you wait.
Using a handheld or stand mixer with a whisk attachment, whip the heavy cream, sugar, and almond extract on medium-high speed about 3-4 minutes or until it reaches the desired whipped cream consistency.
Use a spatula to spread the ice cream evenly on the cooled cake.
Use a spatula to spread the whipped cream evenly on top of the ice cream layer.
Spread mini chocolate chips evenly on top of whipped cream layer.
Cover with aluminum foil or plastic wrap and place in the freezer for at least 6 hours before serving.
Once the cake is removed from the freezer, wait about 10 minutes before slicing it.
Top each slice with a Maraschino cherry garnish (optional)