This chocolate is not for the kiddies. The spiked cherries give the sweetness needed to match the dark chocolate in this chocolate bark recipe.
Combine cherries and bourbon. Cover and let cherries rehydrate for 2 hours.
After 2 hours, drain cherries and set aside the bourbon. Dab with a paper towel to remove excess liquids.
Cover a baking sheet with tin foil.
In double boiler, melt chocolate with vanilla and salt.
Spread chocolate mixture evenly over tin foil lined baking sheet.
Carefully press the dried cherries into the chocolate. Sprinkle Nuts onto chocolate (if desired).
Refrigerate for at least one hour.
Remove from refrigerator, break into small, uneven pieces by hand.