Dry roast the pecans in a toaster oven or in a frying pan (stir frequently so they do not burn).
Melt the chocolate in a double boiler or very carefully in a saucepan.
Oil a small pan with coconut oil approximately an 8 -inch square.
Cut the cherries in half.
Sprinkle the pan evenly with the cherries and pecans.
When the chocolate is melted; remove it from the heat.
Mix in the coconut oil and stevia.
Then mix in the brown rice syrup or honey.
Pour the melted chocolate mixture over the cherries and pecans.
Let the chocolate cool in the refrigerator or freezer.
Once set, cut into squares.
Store in a covered container in refrigerator or freezer, if desired