Preheat oven to 350°F. Sift together flour, baking powder and soda, cinnamon and salt.
In a separate bowl, cream sugar and butter together until fluffy. Add the melted and cool chocolate to the butter mixture and blend until fully combined. Blend the eggs, milk and vanilla into this mixture. Gently stir into dry ingredients. Pour into 2 oiled and floured 8-inch round cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool on racks for 5 minutes. Remove from pan and cool until all heat is gone. Place on cake layer on a plate. Spread with raspberry jam. Position other layer, top side up, on jam-covered layer. Spread with chocolate icing. Press almond slices into sides of cakes. Makes 24 servings.