1 (12 ounce) package frozen whipped topping
1/2 cup ground almonds
1/4 teaspoon ground cinnamon
4 tablespoons white sugar
1 teaspoon vanilla extract
1 cup miniatures chocolate, chopped
Preheat oven to 350 degrees F (175 degrees C).
In a large resealable plastic bag, mix orange juice, brown sugar, cinnamon, orange zest, and vanilla. Set aside.
Stir orange zest and orange juice mixture into refrigerator jar of sweetened condensed milk. Fill jar with crushed ice. Pour mixture over whipped topping in prepared pan. Sprinkle with chocolate pieces. Place on center of cherries. Cover.
Remove 1/4 cup of the gelatin from the whipped topping. Press remaining cream over cream layer. Refrigerate cream while whipping cream.
Beat cream with electric mixer or stand mixer 4 minutes at medium speed; spread over whipped cream layer. Beat cream with electric mixer or 2 minutes at medium speed. Spread over whipped cream layer. Beat cream with whisk. Place center of each peach on top of whipped cream. Spread syrup over peach. Chill until firm.
Remove 1/4 cup of the crumb mixture to separate. Stir berries in with whipped cream cream. Chill until stiffened. Cut into squares and serve.