Preheat oven to 350°F. Line 8 in. square pan with foil, letting sides hang over edges of pan. Prepare with vegetable pan spray.
In large metal or heat-resistant glass bowl, combine 8 ounces chopped chocolate, butter, sugar and cocoa powder. Place over pot of boiling water on low heat. Stir constantly until mixture is smooth and evenly melted. Remove from heat; stir in 1/4 cup amaretto. Add eggs, one at a time, stirring well after each addition. Pour batter into prepared pan.
Bake 27-30 minutes or until toothpick inserted in center of cake comes out nearly clean (a crumb or two is okay). Cool in pan on cooling grid 30 minutes. Refrigerate at least 4 hours.
For ganache, combine remaining 4 ounces chopped chocolate and cream in medium microwave-safe container. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate is almost melted. Stir thoroughly until mixture is smooth. Stir in remaining 2 tablespoons amaretto.
Lift brownie from pan using foil; remove foil and place brownie on serving plate. Pour ganache over brownie top. Sprinkle with chopped almonds. Refrigerate until set or ready to serve. Cut.