Cherry-Almond- Chocolate Clusters

1 cup whole almonds, tasted and coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 oz. dark or bittersweet chocolate, finely chopped

In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.

Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside. To keep chocolate at the right temp while making the clusters, repalce the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters fo the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart. Refrigerate to cool and set, about 20 minutes. Store and serve at room temp.

Makes 12 clusters

each cluster 109 cal. 8g. fat, 2g fiber