To toast the almonds: preheat the oven to 350°F and line baking sheet with foil or parchment paper. Line the tray with the whole almonds and toast 5-10 minutes, stirring occasionally, until the almonds are toasted. If you can smell them, you’ve gone too far! (This can also be done in a toaster oven). Once cool, chop or smash with a rolling pin.
*For some reason, I love these cookies most when they’re just slightly under-baked. The middle is perfectly soft and chewy yet you still get a slight crunch when you bite into it. Plus, the cherries almost seem as if they’ve been rehydrated once you bite into them and that slightly tart juiciness mixes with the toasted almond and the dark chocolate so beautifully.