Melt chocolate with butter on half-power in a large measuring cup or microwave-safe bowl for 1 minute (time will vary by microwave, adjust accordingly). Stir to begin melting chocolate. Microwave for 30-second intervals, stirring in between, until fully melted. Spread on parchment-lined (or greased tinfoil-lined) baking sheet about 1/3-inch thick. Sprinkle with cherries and almonds and press in. Let cool at room temperature and then break into rough pieces. (Don’t refrigerate or chocolate will form a white “bloom.”)