PREP: Line a 9x9-inch pan with parchment paper. Leave an overhang for easy removal of bars.
DRY INGREDIENTS: Add the sliced almonds and pepitas to a food processor. Pulse for about 7-10 seconds (on chop setting), until the nuts are broken up. Add to a large bowl. With a sharp knife, coarsely chop the dried Montmorency tart cherries (they don't chop well in the food processor). Place in the bowl with the nuts. Add in the quick oats and salt. Stir together.
WET INGREDIENTS: In another bowl, add the creamy almond butter and honey. Microwave for 30 seconds. Remove and pour in the vanilla extract. Stir for about 30 seconds to one minute or until well blended.
COMBINE: Pour the wet ingredients into the dry ingredients. Use a hand mixer (or your hands) to mix/knead the mixture together until combined. This takes a little effort, but it will come together. Once the ingredients are well combined, pour into the prepared pan and firmly into place with your hands. Use the bottom of a 1 cup measuring cup to really press and pack the mixture together in one even layer. Press firmly here to avoid crumbling later.
CHOCOLATE: Coarsely chop up a dark chocolate bar and place in a small microwave-safe bowl. Microwave for 15 seconds, stir for 15 seconds, and if needed return to the microwave and repeat for another heat/stir cycle until smooth and melted. Using a spatula, transfer the melted chocolate to a small bag and snip off the top (or use a pastry bag fitted with a #3 tip). Drizzle chocolate all over the bars.
FIRMING UP: Refrigerate the pan for 30 minutes to an hour or until the chocolate is hardened and the bars are firm. When you’re ready to slice, lift the bars out of the pan by using the overhang from the parchment paper. Use a sharp knife to cut into 16 bars (7 vertical cuts and 1 horizontal cut down the middle).