Ingredients

1 cup toasted almonds, coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark chocolate, finely chopped

Directions

In a medium bowl,
toss together the almonds and the cherries. Line a baking sheet with waxed paper.

Melt half the chocolate in the top of a double boiler over slightly simmering water, over
the lowest possible heat, stirring frequently. Make sure the water is not touching the top
pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove
the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a
moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of
melted chocolate on top of the warm water. This will keep the chocolate at the right

temperature while you make the clusters.

Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters
of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the
refrigerator to set for 15 minutes. Store and serve at room temperature.