In a food processor add the dates, dried cherries, chopped almonds and almond extract and whizz up until a crumb consistency forms.

Take tablespoon lumps from the mixture and roll into a ball and place on some parchment paper.

Flatten the balls with the palm of your hand and make a well in the middle of each cookie with your thumb.

Allow the cookies to firm up in the fridge for a couple of hours.

Melt the dark chocolate for a few minutes in the microwave and fill the thumbprint wells with the melted chocolate.

Let the chocolate set and enjoy with a cup of tea.