Place the pecans on a baking sheet and roast in the oven for 10 to 15 minutes. They’re done when they start to smell good: take them out, and crush them with your hands or cut into chunks with a knife.
Chop the chocolate into pieces.
Melt the chocolate using a double boiler or directly in a saucepan over a medium heat, stirring constantly.
Pour the melted chocolate on a baking sheet lined with parchment paper, and spread it around with a spatula.
Sprinkle some sea salt evenly over the chocolate to taste.
Sprinkle the chopped pecans and chopped cherries evenly on top of the chocolate; you can apply some pressure to make sure they stick to the chocolate.
Wait until the chocolate has cooled down, break into pieces, and serve.