1) In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
2) Melt half of the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate.
3) Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
4) Stir the fruit-nut mixture into the chocolate. Spoon out heaped tablespoon-sized clusters of the chocolate mixture onto the baking sheet, about 2 1/2cms apart. Put them in the refrigerator to set for 15 minutes.
Store and serve at room temperature.