Line a large baking sheet with parchment paper and set aside. Toast the chopped almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.
Place the chopped dark chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each, until about 80% melted. Remove from microwave and stir until completely smooth and glossy.
Reserve about 2 tablespoons each of the toasted almonds and chopped cherries for topping. Stir the remaining almonds and cherries into the melted chocolate until evenly distributed.
Pour the chocolate mixture onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it into an even layer about 1/4-inch thick, creating a rustic rectangular or oval shape.
Immediately sprinkle the reserved almonds and cherries over the top, pressing them gently into the chocolate so they adhere. Sprinkle with flaky sea salt.
Tap the baking sheet firmly on the counter 2-3 times to release any air bubbles and smooth the surface. Refrigerate for 15-20 minutes until completely set and firm to the touch.
Remove from refrigerator and let stand at room temperature for 5 minutes. Break into irregular shards using your hands or a knife. Store in an airtight container with parchment paper between layers.
