Line a quarter sheet pan with parchment paper and set aside.

In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil. Microwave on half power in 30 second intervals, stirring between each time, until melted.

Place white chocolate chips in a separate bowl with remaining coconut oil. Repeat microwave directions until chips are melted.

Spread dark chocolate out on prepared sheet pan. Drizzle white chocolate over dark chocolate. Use a butter knife and drag through drizzles to make a pretty pattern. Sprinkle with pistachios and Montmorency tart cherries. Chill until hardened. Break into small pieces and serve.

Recipe courtesy of Emily Caruso, JellyToastBlog.com