Beat cream cheese, honey, and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover. Refrigerate at least 2 hours or until firm. Roll cream cheese mixture into 24 balls, using a scant Tbsp. or the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. 24 truffles.
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