Line a large baking sheet with parchment paper.

Place the chocolate in a large microwave-safe glass bowl. Microwave in 20 second intervals, stirring after each one, until the chocolate has completely melted, about 2 minutes.

Pour the melted chocolate onto the prepared baking sheet and smooth it out with a spatula until it's about 1/6 inch thick. Evenly sprinkle the granola, cherries, and pecans over the chocolate.

Let the bark stand at room temperature for 3 hours until set or pop it in the fridge for 30 minutes. Peel off the parchment paper, and break the bark into small pieces. Refrigerate in an airtight container for up to 1 week or place in the freezer for up to 1 month.