Line an 8×8 or 9×9 baking dish with 2 strips of parchment paper, allowing paper to drape over edges. This will allow you to easily lift the bars out of the dish – without turning it into a hot mess.
In a large mixing bowl, add the first 6 ingredients, up to and including the Dried Cherries. Toss to incorporate. Set aside.
In a medium microwavable mixing bowl, add almond butter, erythritol, maple syrup and almond extract. Microwave in 30-second increments, stirring each time – until the mixture is all incorporated and creamy.
Add almond butter mixture to oat mixture, mixing until everything is incorporated. I used my hands – it’s easier.
Press mixture into the baking dish.
Make the Chocolate: In a microwavable bowl, melt chocolate chips & coconut oil in 30-second increments, stirring each time until chocolate is melted & drizzly!
Slather chocolate over top of bars. Refrigerate for an hour.
Remove from dish, slice into squares (your choice!). Store in airtight container in fridge.