Orange liqueur/Kirsch / brandy / white crime de menthe / 2 teaspoons instant coffee / 1/4 teaspoon cinnamon
1 Cup (16 tbs)
Heat almond bark and cream in heavy saucepan over low heat, stirring constantly, until almond bark is melted and mixture is smooth.
Remove from heat; stir in liqueur.
Pour into fondue pot or chafing dish to keep Warm.
Guests select choice of Dippers and place on dessert plates; then, with fondue forks or bamboo skewers, they dip each one into almond mixture.
If mixture becomes too thick, stir in small amount of cream.
If desired, each Dipper can be rolled in granola, chopped peanuts, chopped salted cashews or cookie coconut after it is coated with almond mixture.