Here is the recipe for the bark:
Dark Chocolate Bark with Walnuts and Dried Cherries
1-1/2 cups walnut halves
9 ounces semisweet chocolate
1 cup dried sour cherries, finely chopped
2 Tablespoons finely chopped crystallized ginger
1. Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast for 8 to 10 minutes or until golden and fragrant. Let cool, then coarsely chop.
2. Line a baking sheet with parchment or wax paper. In a glass bowl, heat the chocolate in a microwave oven at high power for 30 second bursts until just melted. Stir until smooth. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12x8-inch rectangle. Refrigerate until firm enough to cut.
3. Break the bark into pieces. Serve cold or at room temperature.
The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.
Here's the bonus. The weather has turned and it is definitely time for hot chocolate. Here is our favorite from Tribeca Treats Bakery in New York:
Tribeca Treats Hot Chocolate
2 cups sugar
1 vanilla bean, split and scraped
1 cup sugar
1 handful milk chocolate buttons
1. Scrape vanilla bean seeds into sugar and whisk until combined.
2. Add cocoa and mix together.
3. Toss in milk chocolate buttons.
4. Put vanilla bean pod into mixture to steep.
For Hot Chocolate:
Mix 2 Tablespoons mix to 1 cup milk
Cook over medium heat and remove from stove top just before boiling.