Scald cream in double boiler. Add salt and 1/3 cup sugar to egg yolks. Add small amount of scalded cream to egg mixture. Then add remaining cream. Put all back in double boiler and cook for 7-10 minutes. Add vanilla, almond extract and gelatin, blend well. Chill until slightly thickened. Beat egg whites until stiff. Add remaining 1/3 cup sugar gradually. Fold egg mixture into chilled mixture, add nuts. Pour into a baked pie shell and chill until ready to serve (at least 2 1/2 hours). Garnish with maraschino cherries.