- Moisten the almonds with the kirschwasser in a stainless-steel bowl. Sprinkle with the sugar. Toast in the oven until golden brown. Allow to cool to room temperature. Coarsely chop the almonds.
- Combine the praline paste and the tempered dark chocolate. Mix in the dried cherries and the chopped almonds.
- Temper by tabling on a marble slab until cooled t