Line a 9x5-inch pan with parchment paper, making sure to leave the sides accessible, and set aside.
In a medium bowl, combine Bob’s Red Mill coconut, almond meal, hemp seed, dried cherries and salt. Set aside.
In a large bowl, whisk together coconut oil, honey and vanilla extract. Add the dry ingredients to the wet and mix well. Transfer mixture to the prepared pan and press the mixture evenly into the pan, making a level top. Chill in the refrigerator for at least 1 hour.
After 1 hour, remove the pan from the refrigerator. Using the parchment paper sides, carefully lift the bars out of the pan and set on a cutting board. Let rest for about 10 minutes.
While the bars are resting at room temperature, place the chocolate chips in a microwaveable bowl or in the top of a double boiler. Gently heat the chocolate chips until melted, then immediately remove from heat.
Cut the bars into desired shapes and drizzle with melted chocolate. Let rest for about 5 minutes to let the chocolate set.
