Toast the chopped nuts at 300 degrees F for 5-8 minutes or until golden. (Watch carefully and turn them over occasionally so they don't burn.) Set aside the chopped nuts, cookie chunks, and white chocolate or dried fruit.

Melt the chocolate and butter together. Mix them well until combined, then add the vanilla and almond extracts, the white and brown sugars and the eggs. Whisk constantly over a low-medium heat on the stovetop for about 5-6 minutes until the mixture reaches 160 degrees F on an instant read thermometer. Immediately take the mixture off the heat. 

Add the nuts, cookie chunks, white chocolate/dried fruit and liqueur. Mix the ingredients until all the add-ins are covered in chocolate. This recipe makes either one large (about 1 pound 12 ounces) or two smaller (14 ounce) chocolate salamis. 

Lay out a large piece of plastic wrap with the short side facing you. Spoon out half or all of the chocolate mixture onto the middle of the plastic wrap. Push or move the mixture roughly into a log shape roughly 10-12 inches long, then cover it tightly in the wrap and roll it several times to smooth it out. If you have the time, refrigerate it for 20-30 minutes, then roll it again to make sure all you have pushed out all the air bubbles.

Knot the ends of the plastic wrap and refrigerate the salami(s) for several hours, or preferably overnight. 

Optional: Tie kitchen twine on the salami by knotting it at one end, then making a loop, folding it over and inserting it under the salami and tightening. Repeat several times, then knot at the end.