1 lb (500 g) bittersweet or semisweet chocolate, chopped
2 cups (500 mL) dried cherries or cranberries
Line rimmed baking sheet with parchment paper; draw 12- x 8-inch (30 x 20 cm) rectangle on paper. Turn paper over.
In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; stir in dried cherries. Spread evenly onto rectangle on paper.
Refrigerate until firm, about 1 hour. Break into pieces. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Marbled Almond Bark: Omit bittersweet chocolate. Melt 1 lb (454 g) white chocolate and 8 oz (250 g) semisweet chocolate as above. Omit dried cherries; add 2 cups (500 mL) toasted whole unblanched almonds to white chocolate. Spread mixture as above. Spoon over semisweet chocolate and swirl with tip of knife.
Tropical Fruit Bark: Omit bittersweet chocolate. Melt 1 lb (454 g) white chocolate,as above. Omit dried cherries; add 1/2 cup (125 mL) macadamia nuts, chopped, 1/2 cup (125 mL) diced dried mango, 1/2 cup (125 mL) diced dried papaya,1/2 cup (125 mL) diced candied pineapple.