1) Preheat oven to 250°F. Combine granulated sugar, sugar substitute and cocoa powder in small bowl. Beat egg whites in small bowl on high speed of electric mixer until foamy. Add vanilla, cream of tartar, almond extract and salt; beat until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beat till stiff peak forms.
2) Line baking sheet with foil. Spoon 15 equal mounds of egg white mixture onto foil. Sprinkle with almonds.
3) Bake 1 hour. Turn oven off but do not open oven door. Leave puffs in oven 2 hours longer or until dry. Remove from oven; cool completely.
4) Stir fruit spread and spoon about 1/2 tsp. onto each meringue just before serving.