Combine cocoa powder, instant coffee, and Splenda in a bowl.

Moisten the mixture with a small amount of Irish whiskey to form a smooth paste.

Place heavy cream in a heavy-bottomed pan.

Cook the cream over low heat, stirring occasionally, until it reduces to approximately 2 1/2 cups.

Remove from heat and allow the reduced cream to cool to room temperature.

In a blender, combine the remaining Irish whiskey, the prepared cocoa-coffee paste, vanilla extract, almond extract, and cooled cream.

Blend the mixture until it reaches a smooth and consistent texture.

Transfer to airtight containers and chill before serving