In a large bowl, toss the almonds and cherries. Line a cookie baking sheet with wax paper. On the stovetop, melt the chocolate in a double boiler over simmering water, over low heat. Stir continuously to ensure the chocolate doesn’t burn. When fully melted, remove from heat and stir the almond cherry mixture into the chocolate. With an ice cream scoop, spoon out heaping tablespoon sized clusters of the mixture. Refrigerate to set for 15 minutes.