CHERRY ALMOND CHOCOLATE BARK
Adapted from epicurious
3/4 cup whole raw almonds
12 ounces dark chocolate (60 to 70 percent cocoa), chopped
1/3 cup dried tart cherries, coarsely chopped
1. Heat oven to 350 degrees F. On a baking sheet lined with parchment paper or foil toast the almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; coarsely chop and transfer to a bowl.
2. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop the saucepan, making sure water doesn't touch the bottom of the bowl. Place 10 ounces dark chocolate in the bowl; cook, stirring until smooth. Remove bowl from saucepan; add the remaining 2 ounces dark chocolate and stir until smooth.
3. Stir in two-thirds of the toasted chopped almonds and two-thirds of the chopped dried cherries. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Sprinkle with the remaining chopped almonds and cherries, gently pressing to ensure almonds and cherries will stick to the chocolate. Refrigerate until firm, about 1 hour. Break into 24 pieces.