Preparation

Make the haroset

• Heat the oil in a large nonstick skillet over medium heat. Add the apple and cook, tossing occasionally, until it browns lightly and softens slightly, 3 to 5 minutes. Add the spices and stir. Remove from the heat, stir in the dates and cranberries, and let cool to room temperature.
• Transfer the apple mixture to a food processor along with 1/2 cup of the almonds, the almond flour and lemon juice. Pulse until the mixture is a coarse paste. Transfer to a covered container and refrigerate for at least 2 hours and up to 48 hours to set.
• Using damp hands, form the apple mixture into 1-inch balls. Put the remaining 1/2 cup chopped almonds in a pie plate or shallow bowl and roll/press the balls in the almonds until they are uniformly coated. Cover and refrigerate for at least 3 hours and up to 4 hours before serving.

Make the sauce

• Put the tahini, honey, water, and lemon juice in a blender (or in a large jar, using an immersion blender). Blend well and then, while still blending, slowly drizzle in the oil so the mixture becomes uniform and thick. Thin with water as needed, adding 1 Tbs. at a time, so the sauce is thick but pourable. Transfer to a bowl and whisk in the chives, cumin, and 1/2 tsp. salt. Season to taste with more salt and lemon juice. Cover and refrigerate for up to 4 hours before serving.
• To serve, toothpick the haroset balls and arrange on a platter with the sauce for dipping.