Prepare the Batter: In a medium bowl, whisk together the self-rising flour, sugar, and salt. Add the milk, egg, melted butter, maraschino cherry juice, and almond extract. Mix until just smooth.

Fold in Chocolate Chips: Gently fold in the mini chocolate chips until evenly distributed.

Divide and Fill: Divide the batter between two microwave-safe mugs, ensuring each mug is no more than half full to allow room for rising.

Microwave: Microwave one mug at a time on high for about 1 minute. Check for doneness by lightly touching the top—it should feel firm but springy. If needed, microwave in 10-second intervals until done.

Serve: Let the cakes cool for 1-2 minutes, then top with a scoop of vanilla ice cream and a drizzle of chocolate sauce, if desired.