Line a baking sheet with parchment paper and set aside
On a medium to large sized cutting board, rough chop your nuts, seeds, and dried cherries (enough to ensure you do not have any full-sized pieces). Mix all topping pieces together and set aside.
In a double boiler over medium-high heat, melt the chocolate with the ground flax. Stir frequently until no large pieces of chocolate remain.*
Spread the melted chocolate into a thin, even layer on the lined baked sheet.*
Sprinkle your chopped nuts, seeds, and cherries evenly over the melted chocolate. If you're using the optional flaky sea salt, sprinkle evenly over the nuts and seeds.
Place your pan of chocolate bark on an even surface in the fridge to cool for at least 15 minutes, until the chocolate has set.
Once the chocolate is set, use your hands to break the chocolate bark into 20-30 pieces.
Store your chocolate bark in an air-tight container in the fridge or on your counter for up to one week.
*In step 3, if you'd prefer to melt your chocolate in the microwave, do so in 20-second increments, stirring in between, until smooth.*In step 4, your melted chocolate does not have to go all the way to the edges of your pan (I usually have a 1-2” gap between the edge of my chocolate and the edge of my pan depending on what sized cookie sheet I use).