Preheat oven to 325 degrees F. Line a 9 x 9 inch baking pan with parchment paper.
In a small saucepan over medium heat, combine corn syrup, brown sugar, salt and vegetable oil. Cook, stirring, until brown sugar dissolves (about 2 minutes). Transfer syrup to a large mixing bowl, stir in vanilla and almond extracts.
In a food processor, place ½ cup large flake oats and pulse to a flour consistency. Add to the mixing bowl with the syrup, along with the remaining 2 cup oats, almonds, cherries and chocolate. Use your hands, moistened with water, to combine all the ingredients well (chocolate will melt). Press evenly into the prepared pan and bake for 25 - 30 minutes, until edges are browned and almonds are toasty.
Let cool in baking pan set on top of a wire rack, then break it into chunks. Store in an airtight container for up to 2 weeks (or in the freezer for up to 3 months).
Recipe by Foodess.com at http://foodess.com/2012/12/chocolate-cherry-granola/