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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 -

dessert cookie clusters

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