In a medium bowl, toss together the almonds and cherries.
Line a baking sheet with waxed paper.
Melt half the chocolate in the top of a double boiler over about an inch of barely simmering water, over the lowest possible heat, stirring frequently.
Remove the pan from the heat and stir in the rest of the chocolate.
Remove the top pan with the chocolate in it, gently drying the bottom, and set it aside.
Replace the simmering water in the bottom pan with warm water from the sink. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the proper temperature while you make the clusters.
Stir the fruit and nut mixture into the chocolate.
Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.
Put them in the refrigerator to set for at least 15 minutes.