1/2 C unsalted, roasted almonds, coarsely chopped
1 C salted roasted almonds, coarsely chopped
1/2 cup dried cherries, coarsely chopped
10.5 ounces dark chocolate, finely chopped
In a medium bowl, toss together the almonds and the cherries.
Melt half the chocolate over a double boiler (you want just slightly simmering water, over the lowest possible heat making sure the water is not touching the top pan). Stir frequently until completely melted. Remove the double boiler from the heat and stir in the rest of the chocolate. Mix until completely melted then stir in the almonds and cherries. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto a baking sheet lined with waxed paper about 1-inch apart. Put them in the refrigerator to set for about 20 minutes. Store and serve at room temperature.