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In a medium bowl, toss together the almonds and the dried fruit. Line a baking sheet with waxed or parchment paper.
Melt the chocolate in the microwave on low power or until melted, but not thick. It may take from 1-2 minutes depending on the power of the microwave. Or use a double boiler to melt the chocolate. Stir in the fruit, nuts and cinnamon. Add espresso powder if desired.
Drop by teaspoonful for clusters, or pour onto parchment paper lined baking pan and spread evenly. Refrigerate until firm and store in air tight container in refrigerator.