This recipe makes a lot, so it can be easily halved.
3 8-oz bars semi-sweet/bittersweet chocolate (I used Ghirardelli's)
1 12-oz. bag milk chocolate chips
1 teaspoon vanilla
1 8-oz. bag dried Montmorency cherries
1 cup chopped pistachio meats, divided
In a bowl over simmering water, melt chocolates together with vanilla. Add cherries and 2/3 cup of the pistachios. Spread mixture on waxed paper, using an offset spatula to make it of uniform thickness. Sprinkle with remaining pistachios. Place in refrigerator or freezer till it hardens (takes only about 10 minutes). Break into small pieces.