1 (8 ounce) package cream cheese
2 tablespoons Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon lemon juice
1 tablespoons mayonnaise
1 tablespoon maraschino cherry juice
1/4 teaspoon smoked paprika
Lay milk bread slices directly on a pan of greased, 8x8 inch plastic containers, making a line approximately ΒΌ inch thick at both ends. Fill bread slices with 2/3 cup hot milk chocolate syrup; place over warm kitchen heat. Cook 8 to 10 minutes, until golden brown. Remove from pans; cool immediately. Wrap with plastic wrap; refrigerate for 1 hour or until set. Make filling: In a medium bowl mix almond flour, softened margarine, powdered milk, white sugar, corn syrup, margarine, mustard, lemon juice, mayonnaise, paprika, chicken soup and salad dressing. Shape into 3 patties, wrapping each in plastic wrap.
Heat 2 tablespoons oil in large saucepan over high heat. Mix cheese, Worcestershire sauce, lemon juice, mayonnaise and maraschino cherry juice into cream cheese mixture; cook and stir about 1 minute. Immediately add chicken soup and salad dressing; cover, reduce heat to low and simmer approximately 1 minute. Cover; refrigerate for 1 hour, stirring occasionally.
Frost top and stalk of bread; press rims of both ends into center of top; cut 14 slices of bread crosswise into 1 inch squares. Place 2 inches apart on serving plates; press two ends of bread together above edges. Strain mixture into smaller bowl; add garnish and dollop with desired chocolate garnishments. Chill and serve.