Heat the amaretto liquor in a small microwave safe bowl for about 15 seconds.

Remove from the microwave and stir in the dried cherries then set aside to allow the cherries to plump and soften for about 15 minutes.

Meanwhile, fill a saucepan with about an inch of water and bring to a low simmer.

Roughly chop the chocolate and place the chocolate alongside the butter in a heat proof bowl and place the bowl over the saucepan. (make sure to use a bowl slightly bigger then the saucepan so that it does not touch the simmering water)

Stir occasionally while the chocolate and butter melt.

As the chocolate melts, drain the cherries and chop into small pieces.

Once the chocolate and butter has melted remove the bowl from the heat.

Stir in the pistachios, crushed cookies and chopped cherries into the chocolate mixture.

Divide the mixture evenly onto 2 sheets of waxed paper.

Fold one end of the waxed paper over while rolling and shaping into logs of about 2 inches in diameter.

Twist ends like a candy wrapper.

Wrap the rolls in aluminum foil and chill for 15 minutes.

Remove from the fridge and keeping the salami in the foil, roll and shape the logs while compressing it slightly to release any air bubbles.

Return the logs to the fridge and chill for 2 hours.

Unwrap the logs and roll them in the icing sugar, rolling to coat all over.

String up the salami with kitchen twine if you wish or simply slice into 1/4 slices and serve.

Store in an airtight container, in a cool and dry place.