1. Line two baking sheets with parchment paper.

2. Gently melt the chocolate chips in a double boiler, then stir in the coconut, sunflower seeds, and cherries. Once mixed, stir in the cereal and combine to evenly coat.

3. Using a tablespoon, make mounds onto the parchment paper. Sprinkle each mound with a little flaky salt and place the baking sheet in the refrigerator. Chill until it is no longer sticky to the touch, about 15 minutes.

4. Store in an airtight container in refrigerator to prevent melting.