Pre-heat oven to 325 degrees. Coat a 13x9 inch glass baking pan with gluten-free non-stick cooking spray.

Heat a large skillet over medium high heat and add the whole raw almonds. Toast until browned but not burned, shaking pan frequently -- about 3 minutes.

Process almonds in a food processor until finely ground. Add granulated sugar, salt and ground cloves. Mix well. Add melted butter and mix well. Press into bottom of prepared pan.

Layer evenly with chocolate chips, dried cherries and slivered almonds. Pour sweetened condensed milk evenly over the whole thing. Top with the coconut and press down firmly with a spatula or fork.

Bake 30 minutes or until lightly browned. Cool. Cut into squares or triangles.