Line a large baking sheet with parchment paper, ensuring the edges are smooth and flat.
Fill a small saucepan with 2 inches of water and bring it to a gentle simmer over low heat.
Place the chopped chocolate into your heat-proof bowl and set it over the simmering water, ensuring the bottom of the bowl does not touch the water.
Stir the chocolate constantly with a rubber spatula until it is about 75% melted, then remove the bowl from the heat.
Continue stirring the mixture off the heat until the remaining solid pieces melt completely and the chocolate is smooth and glossy.
Pour the tempered chocolate onto the parchment-lined baking sheet and use your spatula to spread it into an even layer, approximately 1/4 inch thick.
Immediately sprinkle the chopped almonds, dried cherries, and pepitas evenly over the surface, pressing them gently into the chocolate so they adhere.
Finish by sprinkling the flaky sea salt over the top while the chocolate is still soft.
Place the baking sheet in a cool, dry area or the refrigerator for at least 30 minutes until the chocolate is completely firm and set.
Once firm, use your hands or a sharp knife to break the layer into irregular, rustic-sized pieces.