Sift together cocoa powder, cinnamon, and salt in a medium bowl. Set aside.
Measure the almonds and place in a medium bowl. Set aside.
In a small saucepan, heat honey and vanilla extract over low heat. Alternately, use microwave to liquefy the honey, about 10 seconds.
Once the honey mixture is "runny", pour over the almonds. Quickly stir together and combine.
Quickly combine the honey coated almonds with the cocoa powder mixture and toss gently together until the almonds are dusted with cocoa.
Can be stored in an airtight jar or container.
Use unsalted raw almonds. Using unsalted almonds allows you to control the amount of salt in the recipe.
Can I replace the honey to make it vegan? Yes, it can be replaced by agave syrup.
Can I use other spices? Yes! The addition of cayenne or chile will provide a nice kick and create "spicy" almonds. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from California Almonds