In a medium-size saucepan over medium heat, bring about 1-inch of water to a simmer. Place the chocolate in a heat-proof bowl on top of the sauce pan. Do not let the bowl touch the water. Stir the chocolate until it begins to melt; once almost all of the chocolate has melted, remove the bowl from the heat and allow the remaining chocolate to melt.

Line a 9 by 13-inch baking sheet with parchment paper. Pour the chocolate onto the parchment paper. Sprinkle the pumpkin seeds and sour cherries over the chocolate and gently press the nuts and fruit so they will set into the chocolate.

Set aside for at least 1 hour at room temperature or 30 minutes in the refrigerater to set.

Break the bark with your hands or cut into pieces.
 

The bark can be packaged in clear plastic bags or served on a platter at room temperature.