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Makes 2 dozen.
1 (8 ounce) package semisweet baking chocolate
1 cup slivered almonds, toasted
1 cup dried tart cherries
Break up chocolate and put it in a microwave-safe bowl.
Microwave on High (100%) power 2 minutes, stirring halfway through the heating time. Stir until chocolate is completely melted.
Add almonds and dried cherries; mix until completely coated with chocolate.
Drop by teaspoons onto waxed paper. Refrigerate until firm.
To toast almonds: Spread almonds on an ungreased baking sheet.
Bake in a preheated 350-degree oven 5-7 minutes, stirring occasionally.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org
dessert cookie clusters
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