|Line baking sheet with aluminum foil or wax paper; set aside. Place almonds on large plate; set aside. Melt chocolate in small heatproof bowl, set over simmering water, stirring occasionally. (Chocolate should be fluid and barely warm.) Using fork, dip each dried plum into chocolate; drain excess. Roll in toppings, as desired. Place on prepared baking sheet; refrigerate until set. When chocolate has hardened, transfer to jars or containers for gift giving. Store, covered, in cool place, away from direct sun or heat. Tip: to toast almonds, arrange in even layer on baking sheet. Bake in 350 degree oven 5-7 minutes or until lightly browned.