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Strawberries with Mexican Chocolate Sauce

1 pound strawberries, rinsed, dried, hulled
    and cut in half or quarters
3 ounces semisweet chocolate, chopped or morsels
3 tablespoons Kahla
2 tablespoons milk
1 tablespoon light brown sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
Unsweetened whipped cream, if desired
1 1/2 tablespoons toasted sliced or slivered almonds, if desired

In small saucepan over low heat, stir chocolate, Kahla, milk, brown sugar, vanilla extract and cinnamon until smooth and shiny.

Divide berries among 4 serving dishes or stemmed glasses. Spoon sauce over to serve. Top with whipped cream and almonds, if desired.

Makes 4 servings.

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