Toasted Almond and Cherry Chocolate Bark

In small bowl, combine almonds and cherries; set aside.

In a 2-quart saucepan, melt semisweet chocolate over low heat, stirring. In a 1-quart saucepan, melt white chocolate over low heat, stirring. Remove saucepans from heat.

Stir half of almond mixture into semi-sweet chocolate. Spread semisweet-chocolate mixture to about 1/4 inch thick on a large, ungreased cookie sheet. Drop white chocolate by tablespoons onto semisweet-chocolate mixture. With tip of knife, swirl chocolates together for a marbled look. Sprinkle with remaining almond mixture.