In a mixing bowl fitted with paddle attachment combine the American Almond® marzipan and pistachio pastes until well blended. Scrape the bowl as needed.
Add the Kirsch and mix until combined.
Remove from machine and sprinkle the paste with powdered sugar. Roll out the paste between two sheets of firm acetate to a thickness of approximately 1/3 inch.
Remove the top layer of acetate. To ensure easy enrobing, spread the paste with a thin layer of tempered chocolate or melted cocoa butter.
Cut the paste into the desired shapes and then enrobe the paste in the tempered Callebaut Bittersweet chocolate couverture. Immediately place a piece of acetate on top of each bonbon covering approximately 75% of its surface. Decorate the uncovered section of each bonbon with American Almond® pistachio brittle crunch.
Once the chocolate has crystallized, remove the acetate.