In a large saucepan over low heat toast the almonds. Stir them frequently and watch the because they burn quickly. Remove the almonds from the pan onto a paper towel lined plate.

Make a double boiler by adding water to a large saucepan. Bring the water to boil. Reduce the heat to medium low. Place a large heatproof bowl with 10 oz of the chopped chocolate in it over the larger saucepan. Make sure the water does not touch the bowl.

Keep stirring until the chocolate is melted and smooth. Take the bowl off the heat and add the last 2 oz of chocolate to the bowl and stir until melted.

Add the vanilla, toasted almond slices and coarsely chopped cherries to the chocolate and stir to mix.

Pour the chocolate onto a parchment lined baking sheet and spread out evenly. Refrigerate for one hour until firm and then break apart.