Preheat oven to 300°F. Line an 8×8 pan with parchment paper.
In a large bowl, add almonds, pecans, oats, sunflower seeds, flax seeds, hemp seeds, and cherries. Stir to combine.
In a small bowl, add brown rice syrup, almond butter, 1 teaspoon vanilla extract, and salt; whisk until fully combined. Pour the liquid ingredients in the large bowl. Stir until everything is evenly coated and mixed.
Pour the mixture into the lined baking pan. Spread out evenly and firmly press into the pan with the back of your spoon (or your hands). You want it as tightly packed as possible.
Bake for 30 minutes. Remove from oven; let the bars cool in the pan for 45 minutes to 1 hour. (You can also stick them in the refrigerator to speed up the cooling process.)
Lift the parchment paper with the bars out of the pan. Cut into 10 bars, or however many you want.
In a small bowl, add melted oil. Slowly whisk in cocoa powder and maple syrup. Dip the bottom of each bar into the chocolate, then place upside down on the parchment paper. Once the chocolate on all the bars is dry, flip the bars over. Drizzle the remaining chocolate on the bars.
(Optional) Wrap each bar individually in foil; store in the refrigerator or freezer.