1/2  cup           whole almonds, -- chopped & divided
   1      package       (18.25 oz) cherry-flavored cake mix
   1                    egg
     1/3  cup           vegetable oil
   2      tablespoons   water
   1 1/2  cups          semisweet chocolate chips -- melted
   2      teaspoons     vegetable oil
Preheat oven to 375 degrees.  Finely chop almonds with food chopper. 
Reserve about 2 tablespoons almonds for garnish.  Combine remaining
almonds, cake mix, egg, oil and water in mixing bowl.  Mix thoroughly.
(Mixture will be dry)  With small stainless steel scoop, drop dough 2
inches apart onto 13" baking stone.  Bake 13-15 minutes or until tops are
lightly browned.  Cool 2 minutes on stone; remove to non-stick cooling
rack.  Cool completely.  Place chocolate chips and oil in covered
micro-cooker.  Microwave on high 2-21/2 minutes, stirring every 30
seconds, until smooth.  Dip half of each cookie in chocolate;  shake to
remove excess.  Sprinkle with reserved almonds.  Place on parchment paper