Cake: Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Set aside. Combine sugar, flour, cocoa, salt, baking powder and baking soda. Add eggs, oil, and milk. Mix at medium speed for two minutes. Add boiling water. Divide batter between prepared pans and bake for 30 minutes. Remove from oven and allow to cool in pans for five minutes. Remove to wire racks and cool completely. Frosting: Combine sugar and whipping cream in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 6 minutes. Add Hershey’s Unsweetened Baking Bar Squares, Hershey’s Special Dark Cocoa, and butter pieces and stir until melted and smooth. Pour in a glass bowl and add vanilla extract. Allow frosting to cool, occasionally stirring. Chocolate Triangles: Melt a bag of Hershey’s Special Dark Chocolate Chips in the microwave in a bowl at 30 second intervals on high. Stir until smooth. Pour chocolate in a round cake pan lined with wax paper. Sprinkle with toasted almonds. Refrigerate until hardened. Remove from pan, remove wax paper and break into wedges. Assembly: Frost cake. Pat toasted almonds around the side of cake. Dip whole strawberries in strawberry preserves so they will stick to the frosting. Place chocolate triangles between strawberries.