1/2 cup hazelnuts, almonds, or macadamia nuts, shelled, skinned, and chopped
4 oz. Ghirardelli 100% Cacao unsweetened chocolate bar
4 oz. coconut milk
1 lb. (about 50) sweet cherries with stems intact, pitted
Line a baking sheet with parchment paper or Silpat and set aside. Place the nuts in a shallow bowl and set aside. Place chocolate in a medium bowl and set aside.
Bring coconut milk to a simmer in a small saucepan over medium-high heat.
Pour hot milk over chocolate and let sit for about 30 seconds; stir until the chocolate melts completely.
Holding by the stem, dip the bottom of a cherry in the chocolate mixture, lightly shake off excess chocolate, and dip the cherry in the chopped nuts.
Transfer to the prepared sheet pan. Repeat with remaining cherries, refrigerate for 10 minutes, and store in a cool, dry place. Cherries will keep for several hours. Enjoy!
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