Finely grind almonds and walnuts. Melt dark chocolate over a water bath, mix it with rum and Amaretto.

Add the nuts and mix well.

Stir margarine with sifted icing sugar until fluffy and add it spoon by spoon to the chocolate mass.

Take a teaspoon of the mixture and form into a small ball, then roll each ball in a bowl of cocoa in a circular motion.

Allow to cool in a refrigerator, then place each ball in metal cuffs and sift remaining cocoa on it.

Store in a closed jar in the refrigerator.