Cherry Almond Chocolate Clusters

Makes: 12 servings

1 cup whole almonds, toasted and coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark or bittersweet chocolate (60 percent to 70 percent
cocoa), finely chopped

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

2. Melt half of the chocolate in top of double boiler over slightly
simmering water, on lowest possible heat setting. Stir chocolate
frequently, making sure water in bottom pan does not touch top pan.
Remove double boiler from heat. Stir in remaining chocolate until
melted. Remove top pan and wipe water from bottom of pan; set aside To
keep chocolate at the right temperature while making clusters, replace
the simmering water in the bottom pan with warm tap water and place
the pan of melted chocolate on top of the warm water.

3. Stir fruit-nut mixture into chocolate. Spoon heaping
tablespoon-size clusters of the chocolate mixture onto waxed
paper-lined baking sheet about 1 inch apart. Refrigerate to cool and
set, about 20 minutes. Store and serve at room temperature.