1 (6 ounce) package chocolate chips
2 tablespoons butter or margarine
1 tablespoon brandy
1 1/3 cups almonds, toasted, chopped and divided
1/4 cup sifted confectioners' sugar
1/2 cup whole pitted dates, chopped
1/2 cup flaked coconut
1/4 cup red candied cherries, chopped

Combine chocolate chips and butter and melt over low heat. Add brandy, stirring well. Add 1/2 cup almonds and remaining ingredients, stirring well. Shape mixture into 3/4-inch balls, and roll in remaining almonds. Store Texas Truffles in refrigerator.