Melt the chocolate in the top of a double boiler or hot water. Stir until well blended. Add cherries and mix well.
Pour Chocolate & cherry mixture onto a 13" x 17" cookie sheet with sides that has been lined with parchment paper. Spread the mixture evenly to the sides of the pan. Sprinkle the almonds all over, covering the chocolate. Let cool about 5 minutes and with your fingers, press the almonds into the chocolate lightly just so they stick.
Cool to allow the candy to harden throughly and then break into bite size pieces or cut carefully with a warmed knife if you prefer square pieces.