Toast almonds in a dry skillet over medium heat. Stir frequently until fragrant, about two to three minutes. Let cool.
Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour dark chocolate chips in the bowl over medium heat. Add cinnamon, nutmeg, cayenne pepper, and salt.
Stirring constantly, heat chocolate mixture until smooth and melted. Turn off heat.
Pour almonds in chocolate mixture and stir so that all the almonds are coated.
With a fork place them on a parchment-lined sheet pan, keeping the almonds separated. You may need to reheat the chocolate if it starts to solidify.
Place in the freezer or the fridge, depending upon how patient you are for the almonds to set. Store in the fridge.
Notes
Alternatively, you could use a spoon and lift out clusters of almonds if you don't mind them being stuck together.These will last for 2-3 weeks in an airtight container in the fridge, and even longer if stored in the freezer.