Marcona Almonda are pretty much one of the best things EVER. Super crunchy and salty and so rich from the added oil they store them in- I seriously cannot get enough of them. I have been plowing through the Trader Joe’s variety with the rosemary at an alarming rate. In fact there are still greasy little finger prints on my computer this very minute, and I am pretty sure that the almonds are to blame.

One day last week, I picked up a pint of regular (no rosemary) and had the overwhelming desire to go sweet with them. And because it was just a few days before Valentines day, I had chocolate on the brain, so into the mix it went. And when I went browsing through my cupboards looking for one more element, it became VERY obvious (because they were staring right at me!) Sour Cherries!!

I always have a stash of these on hand because they are so delicious in tossed salads, but I will also have handfuls of sour cherries and dark chocolate in moments of weakness (similar to a Peanut Butter spoon with chocolate chips kind of moment).

But throwing it all together in a cookie felt like it was probably the right thing to do, and it was not at all disappointing! I feel like the extra salt and oil on those almonds just push the whole deal over the edge.