Melted bittersweet chocolate coats toasted almonds and dried cherries for a guilt-free dessert. I like to bookend my day with chocolate — I make the clusters in the morning and have them for dessert in the evening.

• 1 cup whole almonds, toasted and coarsely chopped
• ½ cup dried cherries, coarsely chopped
• 6 ounces dark or bittersweet chocolate (60 percent to 70 percent cocoa), finely chopped

1. In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.
2. 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 temperature while making clusters, replace the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
3. Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters of 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 temperature.

Makes 12 clusters.