1. For the Cocoa almonds: Preheat oven to 350°F, with a rack in middle position.
2. Spread raw almonds into a single layer on a rimmed baking sheet (unlined.) Bake for 10 minutes, stopping once to shake the pan in between bake time. Almonds should be toasty and fragrant, but not burnt.
3. Pour toasted almonds into a large bowl. Add remaining ingredients and stir to completely coat. Spread coated almonds back onto baking sheet to cool completely.
4. For the Cheeseboard: Place the Traditional Danish Blue and Aged Havarti on a cheese board and crumble slightly. Add other cheeseboard ingredients and serve with folie a deux zinfandel.
Store the cocoa almonds in an air-tight container