Melt chocolate chips in a small bowl in the microwave until completely melted and smooth.
Fold half the pomegranate arils into the chocolate.
Spread chocolate/pomegranate mixture evenly onto the baking sheet.
Sprinkle remaining pomegranate arils and all of the almonds on top lightly pushing down into the chocolate layer with a spatula.
Refrigerate for at least 30 minutes until chocolate has set completely.
Once set, remove from refrigerator and break into pieces.
For the Clusters
Line a mini muffin tin with paper cups
Melt chocolate chips in a small bowl in microwave until smooth and completely melted, fold in half the pomegranate arils.
Spoon a teaspoon of the chocolate pomegranate mixture into a tin. Next sprinkle some more pomegranate arils on top. Then layer some sliced almonds. Repeat this layering method 3 or 4 times until the paper cup is almost full.
Once muffin tins are full, refrigerate for at least 30 minutes or until fully set.
Removed from refrigerator and peel away paper lining.