Prep the cherries first so they have time to dry a bit. Drain the maraschino cherries very well, then spread them on a clean kitchen towel or a double layer of paper towels. Pat them dry gently to remove as much surface moisture as you can, then chop into small pieces. Set aside on fresh paper towels while you start the chocolate.
Chopped maraschino cherries drying on kitchen towels
Chopped maraschino cherries drying on kitchen towels
Add the semisweet chocolate chips and dark chocolate chips to a small slow cooker. Cover and set the slow cooker to LOW.
Let the chocolate warm on LOW for about 45 minutes to 1 hour, stirring every 15 minutes or so, until completely melted and smooth. Every slow cooker runs a little differently, so keep an eye on it and turn it to WARM if it seems too hot. You don’t want scorched chocolate.
Melted chocolate in a small slow cooker
Melted chocolate in a small slow cooker
Once the chocolate is fully melted and glossy, turn the slow cooker to WARM. Quickly blot the chopped cherries once more with clean paper towels to remove any last bit of excess liquid.
Stir the sliced or slivered almonds into the melted chocolate until they’re well coated. Then gently fold in the chopped maraschino cherries, stirring just until the cherry pieces are evenly distributed and clearly visible in the chocolate. The mixture should be thick and chunky, with bright red bits and almond slivers peeking through.
Chocolate mixture with cherries and almonds in the slow cooker
Chocolate mixture with cherries and almonds in the slow cooker
Using a tablespoon or a small cookie scoop, drop mounds of the chocolate cherry mixture onto the parchment-lined baking sheet, leaving a little space between each one. Work fairly quickly so the chocolate doesn’t start to firm up in the slow cooker.
If you like, press an extra piece of cherry or a few almond slivers on top of each cluster for a pretty finish while the chocolate is still soft.
Freshly scooped chocolate cherry clusters on parchment
Freshly scooped chocolate cherry clusters on parchment
Let the clusters sit at cool room temperature until completely set and firm, 1 to 2 hours depending on your kitchen. For faster setting, you can slide the baking sheet into the refrigerator for about 30 minutes, but bring them back to room temperature before serving for the best texture and flavor.
Once set, gently peel the clusters off the parchment and pile them into a large serving bowl or airtight container. Store at cool room temperature for up to 3 days, or refrigerate for up to 1 week.
For a graduation party, I like to make them the day before and keep them chilled, then set the bowl out about 30 minutes before guests arrive so they’re just right when everyone starts grazing.
Finished chocolate cherry clusters piled in a serving bowl
Finished chocolate cherry clusters piled in a serving bowl
Variations & Tips
You can easily adjust these clusters to fit your family’s tastes or what you have in the pantry. For a sweeter, milkier version, swap half of the dark chocolate chips for milk chocolate chips; for a deeper, not-too-sweet candy, use all dark chocolate. If almonds aren’t your favorite, try chopped pecans, walnuts, or even salted peanuts for a sweet-and-salty twist.
