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1
In microwaveable bowl, microwave cherries, kirsch/brandy/water and 2 tbsp (25 mL) water on high for 45 seconds.
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2
Stir; let stand until most of the liquid is absorbed, about 20 minutes.
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3
Meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, one at a time.
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4
Beat in almond extract.
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5
In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture in 2 additions, stirring just until combined.
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6
Drain cherries, if necessary.
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7
Add cherries, almonds and one-third of the chocolate; mix well.
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8
Divide dough into thirds.
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9
On lightly floured surface, roll each into 12-inch (30 cm) long log.
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10
Place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten logs slightly.
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11
Bake in 325F (160C) oven until light golden and just firm to the touch, about 30 minutes.
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12
Let cool on pan on rack for 10 minutes.
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13
Transfer logs to cutting board.
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14
Using chef's knife, cut into 1/2-inch (1 cm) thick slices.
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15
Stand slices up, about 1/2 inch (1 cm) apart, on baking sheet.
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16
Bake in 325F (160C) oven until almost dry, about 30 minutes.
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17
Transfer to rack; let cool completely.
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18
In bowl over saucepan of hot (not boiling) water, melt remaining chocolate (alternatively, in a glass bowl, use the microwave, on medium, in 20 second intervals).
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19
Dip one end of each cookie into chocolate.
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20
Place on waxed or parchment paper-lined baking sheet; let stand until set, about 1 hour.
