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1
Line a baking sheet with parchment or waxed paper.
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2
Toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes.
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3
Be careful not to let them burn.
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4
Immediately transfer to a plate to cool.
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5
In a medium saucepan, combine the chocolate, sugar, instant espresso, butter, and milk and stir over medium heat until the chocolate and butter have melted and the mixture is smooth.
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6
Stir in the almond butter and almond extract until smooth, then stir in the oats.
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7
Cook, stirring frequently, until the oats are slightly softened, 3 to 5 minutes.
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8
Remove from the heat and stir in the cherries and almonds, mixing well to combine.
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9
Let cool slightly, then scoop out the dough by the rounded tablespoon and drop onto the parchment-lined baking sheet.
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10
(Dont worry about spacing them far apart; since they arent baked, they wont spread.)
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11
Sprinkle the cookies with the sea salt, then sift cocoa powder generously over the tops.
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12
Transfer the baking sheet to the refrigerator and chill the cookies for at least 1 hour, until they have firmed up.
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13
Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for several months.
