| 1 | Line cookie sheets with waxed paper. |
| 2 | In med. saucepan over low heat, melt chips; stir until smooth. |
| 3 | Stir in almonds, dates and cherries. |
| 4 | Drop by teaspoonfuls onto prepared cookie sheets. |
| 5 | Garnish each with candied cherry piece. |
| 6 | Refrigerate until set. |
| 7 | Store in airtight container in cool place. |
| 8 | Makes 32 candies. |
| 9 | Microwave directions: line cookie sheets with waxed paper. |
| 10 | In 4-cup microwave-safe measuring cup, microwave chips on medium for 3-4 mins., stirring once halfway through cooking. |
| 11 | Stir until smooth. |
| 12 | Continue as directed above. |
| 13 | *tip: to toast almonds, spread on cookie sheet; bake at 375°F for 5-10 mins. |
| 14 | Or until light golden brown. |
| 15 | Or, spread in thin layer in microwave-safe pie pan. |
| 16 | Microwave on high for 3-4 mins., or until light golden brown, stirring frequently. |
