In a large bowl, whisk together the almond butter, maple syrup, vanilla, and salt until smooth. Set aside.

Place the oats in a large skillet set over medium-low heat, and toast, stirring regularly, for 4 minutes. Push the oats to the side a bit to make room for the almonds. Add to the pan and toast until lightly browned and fragrant, 3 to 4 minutes, stirring oats and almonds occasionally so they don't burn. 

Add the oats and almonds to the almond butter mixture, along with the dried cherries, hemp seeds, and cacao nibs. Use a rubber spatula to stir everything together until combined. 

Line an 8-inch square pan with a sling of parchment paper that overhangs on the sides. Scrape the oat mixture into the pan and press it down firmly and evenly with slightly damp hands until you have a flat surface of even thickness.

To make the topping, combine the coconut oil and chocolate in a microwave-safe bowl. Melt on high in the microwave in 30-second bursts, stirring after each one until completely melted and smooth. Pour the melted chocolate over the oat bars. Spread with a rubber spatula to cover the surface of the bars. Sprinkle the top with cacao nibs, hemp seeds, and flaky salt.

Place the pan of oat bars in the refrigerator for at least 2 hours. When you’re ready to cut, loosen the edges of the bars with the tip of a knife before pulling the bars out by the edges of the parchment sling. Cut into 20 bars.  Store in an airtight container in the refrigerator, where they will keep for a week or longer.