Combine egg white and instant coffee in a small bowl; beat until stiff, then gradually add sugar and continue beating for 2 minutes. Whip cream in a chilled bowl. Fold into egg and coffee mixture. Add sherry or rum flavoring, then place in refrigerator while making chocolate cups. To make small chocolate cups, melt chocolate in a double boiler over simmering water, until about 100 degrees, but no hotter.

Blow up the balloons until they measure 3 1/2 inches diameter, about the size of an orange. Tie the balloons and squeeze the top of the balloon toward the bottom to stretch the rubber evenly. Lightly coat the bottom 2 1/2 inches of the balloon with oil by rubbing it on with your hand. Don't use too much oil. Line a sheet pan with parchment paper. Push the round end 2 inches deep into the chocolate, holding the balloon straight. Lift and let excess chocolate drip back into the pot. Blot bottom on an extra sheet of parchment then set on a lined baking sheet. Place in refrigerator 2 minutes to set chocolate. When set, puncture balloons with a toothpick, next to where they are tied. Remove balloon when deflated.

Fill 4 cups with Caffee Tortoni mixture. Place cups in a refrigerator tray. Sprinkle with the almonds and freeze until firm. When ready to serve, top with a dollop of whipped cream and add a cherry on top.