Preheat oven to 350 degrees.

Spread pecans on a sheet pan and drizzle with melted butter. Toss well. Toast pecans in oven for 5 minutes, watching carefully to make sure they don't burn.

Remove pecans from oven and sprinkle with sea salt. Mix well and set aside to cool.

While pecans are cooling, give the dried cherries (ad) a rough chop. Leave some whole and chop the rest.

Melt chocolate chips in a microwave safe dish at 30 second intervals, stirring frequently until melted and smooth.  

Using a large spoon or spatula, spread the chocolate into a thin layer onto a sheet pan lined with parchment paper.

Sprinkle the chocolate with cherries and pecans, covering the entire surface. Press toppings into the chocolate firmly.

Allow chocolate to cool for at least one hour before breaking into random pieces. Candy must be completely hardened before breaking.  

To speed up the process, place chocolate in the refrigerator until set.