Toast almonds under the grill or in a frying pan until golden brown.
Melt chocolate in a bowl over hot water or microwave on defrost for 5 minutes, stirring every 2 minutes.
Stir in the condensed milk.
Add almonds and cherries and mix well. Pour mixture into a foil-lined 18 x 28 cm baking pan.
Refrigerate until firm. Cut in to squares to serve and store in the fridge.
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