Add the dates and (if whole) the almonds to a food processor and, using the pulse function, chop them roughly. Then add the matzoh. Process again, using the pulse function, until you have a rough, granola-like mixture. (If your blanched almonds have already been slivered or sliced, add them with the matzoh rather than the dates.)

Transfer the mixture to a bowl, and combine with the sugar and a pinch of cinnamon. Then add the Marsala slowly, mixing it with the mixture until it reaches a mortar-like consistency. Let rest for at least 30 minutes.

Spoon the charoset into serving bowl and, if you like, sprinkle some more cinnamon on top.