Combine the dates and sweet wine or grape juice in a small pot. Place over medium heat and cook until the dates break down into a puree and absorb the liquid, this will take about 20 minutes.
Place the date puree into a small bowl and mix in the cinnamon, cloves and chopped almonds. Place in the fridge for about 1 hour, until the mixture has chilled.
While the mixture is cooling, roughly crush the rose petals with your hands and place on a large plate. Set aside.
Once the mixture is chilled, remove from the fridge. Roll the charoset, 1 tablespoon at a time into a ball, and coat in rose petals.
The charoset truffles can be stored in an airtight container in the fridge for up to 2 weeks.