In a large microwave bowl place the white chocolate and milk together.  Microwave on high for about 2 minutes.  Chocolate should be almost melted.  Remove from microwave and stir with a rubber spatula until chocolate is completely melted.  Stir in the almonds.  Carefully fold in the blueberries and cranberries.  Add the orange peel and mix well. Place foil into an 8 inch square pan. Be sure the foil extends over the top of the pan so you can use it as handles when removing the fudge.  Spread the mixture into the pan evenly with a rubber spatula.  Place in the refrigerator until firm. This usually takes about 3 hours.  When fudge is firm remove from pan by lifting the foil by the extended area.  Cut fudge and store tightly in the refrigerator for up to 2 weeks.

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Reserve 5 pecan halves for garnish.

Finely chop and toasted remaining pecan halves. Preheat oven to 300 degrees.

Mix crumbs, chopped pecan halves, sugar and melted margarine or butter; press firmly on bottom of 9-inch spring form pan. Beat cream cheese in large bowl with mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth.

Blend in eggs, melted chocolate and 1 teaspoon vanilla. Pour into prepared pan. Bake 60 to 70 minutes or until center is set.

Cool completely at room temperature. Refrigerate for at least 4 hours. Mix cherry pie filling and remaining vanilla. Remove side of spring form pan.

Spoon cherry mixture over cheesecake. Garnish with dollops of whipped cream or topping around edge and reserved pecan halves. Cut into wedges to serve. Refrigerate leftovers.

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