Instructions: Put chocolate in top of a double boiler and clip candy thermometer to pan.

Melt chocolate over medium heat, stirring often with rubber spatula, until thermometer registers 110 degrees.

In a small saucepan, scald cream over medium heat.

Take top pan off double boiler; wipe water off bottom of pot. Pour cream into chocolate and mix with electric beater until smooth. Blend in dried cherries and almond extract. Clean sides and bottom of bowl with rubber spatula as you beat.

When mixture is smooth, pour into mixing bowl, cover and refrigerate. When dough is firm, form into balls with hands and place on a piece of wax paper dusted with cocoa powder.

Once all balls are shaped, roll them in chopped walnuts. Store in refrigerator in airtight container. These truffles are best served chilled.

Note: An easy way to get an even coating of walnuts is to rub palms of your hands with melted chocolate, roll balls around in chocolate, then roll them in nuts.

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