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1
In a small bowl, combine dried cherries and Kirsch.
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2
Let stand while preparing cheesecake filling.
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3
Line the bottom and sides of an 8x8x2-inch square baking pan with foil, making the foil as smooth as possible.
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4
Preheat oven to 325 degrees F. For cheesecake filling, in a large bowl, combine cream cheese, sugar, flour, and almond extract; beat with an electric mixer on medium speed until combined.
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5
Using a spatula or wooden spoon, stir in eggs (do not over mix).
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6
Stir in the cherries, Kirsch, and graham cracker pieces.
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7
Pour filling into prepared pan.
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8
Bake on the middle oven rack for 35 to 40 minutes or until the center appears set when gently shaken.
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9
Cool cheesecake in the pan on a wire rack for 1 hour.
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10
Cover and freeze cheesecake for 2 hours or until firm.
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11
Line a large tray or plate with parchment paper or waxed paper; set aside.
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12
Remove cheesecake from pan.
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13
Peel away foil.
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14
Using a sharp knife dipped in warm water, cut the cheesecake into 16 small squares.
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15
Insert a stick into the side of each piece of cheesecake.
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16
Lay on the prepared tray.
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17
In a large microwave-safe bowl, place the Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
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18
Microwave on medium power (50 percent) for 1 minute.
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19
Remove and stir.
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20
If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching.
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21
Stir until smooth.
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22
Place almonds in a shallow dish.
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23
Carefully hold a cheesecake by the stick over the bowl and spoon melted chocolate over the cheesecake pieces, spreading with the back of a spoon to evenly coat.
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24
Dip one end of coated pieces into chopped almonds.
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25
Return to the prepared tray.
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26
If necessary, refrigerate before serving to set.
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27
Enjoy immediately or refrigerate in an airtight container for up to 2 days.
