Ingredients
Method
Line a large rimmed baking sheet with parchment paper or wax paper; set aside.
Toast ½ cup sliced almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and fragrant, 2–3 minutes. Be careful not burn them. Immediately transfer to a plate to cool.
Combine 6 oz. bittersweet chocolate (at least 60% cacao), chopped, ½ cup (100 g) sugar, 1 tsp. instant espresso powder, 6 Tbsp. unsalted butter, and ½ cup whole milk in a medium saucepan; stir over medium heat until chocolate and butter have melted and mixture is smooth. Stir in ⅔ cup (181 g) almond butter and 1 tsp. almond extract until smooth, then stir in 3 cups (339 g) rolled oats. Cook, stirring frequently, until oats are slightly softened, 3–5 minutes. Remove from heat and stir in reserved almonds and ½ cup unsweetened dried cherries, chopped, mixing well to combine.
Let cool slightly at room temperature, then scoop out the dough by rounded tablespoonsful and drop onto the prepared baking sheet. (Don’t worry about spacing them far apart; since they aren’t baked, they won’t spread.) Sprinkle the cookies with 2 Tbsp. flaky sea salt, then sift ¼ cup (21 g) unsweetened cocoa powder over the tops. Chill cookies until they have firmed up, at least 1 hour. Do Ahead: Cookies can be made 2 weeks in advance. Refrigerate in an airtight container; or store in the freezer for several months.