Preheat oven to 275°F. Combine granulated sugar, sugar substitute and cocoa in small bowl; set aside.

Place egg whites in small bowl; beat at 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 tablespoon at a time, beating until stiff peaks form.

Line baking sheet with foil. Spoon 15 equal mounds of egg white mixture onto foil. Sprinkle with almonds.

Bake 1 hour. Turn oven off but do not open door. Leave puffs in oven 2 hours longer or until completely dry. Remove from oven; cool completely.

Stir fruit spread and spoon about 1/2 teaspoon onto each meringue just before serving.