Preheat oven 350°. Lightly grease 9 inch round cake pan. Coat with cocoa powder, shake out excess. In heavy saucepan heat butter and cocoa powder over low heat until butter is melted, stirring occasionally. Remove from heat, set aside. In large mixing bowl, beat eggs at medium speed until blended. Gradually add sugars and continue beating until mixture is slightly thickened. Add espresso dissolved in the hot water, almond extract and reserved chocolate mixture. Add combined flour, baking powder and salt, beat on low speed until blended, scraping sides of bowl occasionally. By hand, stir in almonds, mix gently. Pour batter evenly into prepared pan, Bake 27 to 30 minutes or until top is firm and cake tester comes out slightly coated but not wet. Cool in pan 15 minutes, run knife around edges, invert on plate. Glaze:Dissolve espresso granules in hot water, combine all ingredients in heavy saucepan, Heat over medium-low heat until mixture is smooth, stirring constantly. Remove from heat, cool 5 minutes. Pour glaze over cake, carefully and quickly tilting cake to cover it evenly. Using a thin flat spatula, spread glaze over top and sides of cake. Refrigerate until firm, about 1 hour. You can garnish cake sliced toasted almonds, raspberries and chocolate covered coffee beans.