TOASTED ALMOND & CHERRY CHOCOLATE BARK

Steps:

• In a small bowl, combine the almonds and cherries; set aside.
• Melt the semisweet chocolate over low heat in a 2 quart saucepan, stirring constantly. In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly. Remove both saucepans from the heat.
• Stir half of the almond mixture into the semisweet chocolate. On a large cookie sheet, spread semisweet chocolate mixture to about 1/4" thickness. Drop the white chocolate by tablespoons onto the semisweet chocolate mixture. With the tip of your knife, swirl chocolates together for a marbles look. Sprinkle with the remaining almond mixture.
• Refrigerate at least 1 hour or until firm. Break the bark into pieces. Store in the fridge for up to 1 month (believe me, it won't last that long!).