1. Heat oven to 350 degrees. On a baking sheet lined with parchment paper, toast the nuts until they smell nice and roasted, about 10 minutes. Let them cool completely. 2. Fill a medium saucepan with 1 in. water; bring to a simmer over medium-low heat. 3. Set a large heat-proof bowl atop saucepan, making sure water doesn't touch bottom of bowl.  4. Place the dark chocolate in bowl; cook, stirring, until smooth. Remove bowl from saucepan; stir in 1/2 tsp. pure vanilla extract, toasted nuts, and the dried cherries/fruit. 5. Pour onto baking sheet; spread into an even layer about 1/4 in. thick; sprinkle lightly with coarse sea salt (optional). 6. Refrigerate until firm, 1 hour. Break into 24 pieces. Serve in odd, mismatched shapes. Makes 24 pieces. 95 calories per cluster.