Preparation
Heat oven to 350°F. On a baking sheet lined with parchment paper,
toast 3/4 cup whole skin-on almonds until fragrant and light gold,
8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium
saucepan with 1 inch water; bring to a simmer over medium-low heat.
Set a large heatproof bowl atop saucepan, making sure water doesn't
touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to
70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl
from saucepan; add another 2 ounces dark chocolate and stir until
smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and
1/3 cup dried tart cherries, coarsely chopped. Pour onto baking
sheet; spread into an even layer about 1/4 inch thick. Refrigerate until
firm, 1 hour. Break into 24 pieces.
