Wash strawberries and leave in a colendar to drain well.
In the bowl of a stand mixer beat the cream cheese and butter for 30-60 seconds on high until combined. Add the powdered sugar, cocoa powder, vanilla and ¼ tsp. almond extract.
Beat on high several minutes, scraping sides occasional. When the mixture if fluffy and no lumps remain it is done. Taste and add additional ¼ tsp. almond extract if desired (it brings out the flavor of the chocolate and enhances the chocolate / strawberry combo.)
Slice strawberries in half leaving the stems attached. Arrange in on a deviled egg platter or your favorite tray.
Fit a pastry bag with a 1M sized frosting tip (I’m using a Wilton one with their numbering system) and pipe a row of cheesecake filling unto each half strawberry. Leftover filling can be used on additional berries, raspberries or frozen for future use. If you freeze it you will have to whip it up again after thawing.
These will hold for up to a few hours in the fridge. After some time the strawberries will start to look dry and less appetizing. Leftovers can be refrigerated for a few days.