• Toast the pumpkin seeds by placing them in a pan over medium heat for 4 to 5 minutes, stirring occasionally to prevent burning (be careful as the seeds may crackle as they heat).
• Remove the toasted seeds, toss them with the salt and and set them aside to cool.
• Make a double boiler by first boiling a large pot of water.
• Break the chocolate bar into pieces then add the pieces to a smaller pot. Hold the smaller pot over the boiling water to melt the chocolate, careful not to let any water leak into the smaller pot.
• Stir the chocolate continuously until it is smooth. Add the Allspice and mix until well incorporated.
• Pour the chocolate onto a baking sheet lined with a Silpat or parchment paper.
• Use a rubber spatula to spread the chocolate out until it is roughly ¼" thick.
• Immediately top with the toasted pumpkin seeds and dried cherries.
• Let the bark harden in the refrigerator or in a cool, dry place for at least 4 hours, or until firm.
• Cut or break the chocolate bark into pieces and enjoy!

Kelly's Note:

• Store any leftover bark in the fridge to ensure that it stays firm.
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