To make the bars, in a large bowl, whisk together the almond butter, maple syrup, vanilla and salt until smooth. Set aside.
Place the oats in a wide, heavy-bottomed skillet set over low heat and toast until golden and fragrant, 8-12 minutes, stirring frequently. Pour the warm oats into the bowl with the almond butter mixture. Wipe out the skillet and add the almonds, toasting over low heat and stirring frequently until golden and fragrant, 4-6 minutes. Add the almonds to the bowl with the oats, then add the dried cherries, hempseed and cacao nibs. Use a flexible spatula to fold the mixture until well combined. Let sit until cool enough handle, 5-10 minutes.
Line an 8-inch (20-csquare pan with a sling of parchment paper, leaving an overhang on each side to use as handles. Scrape in the oat mixture and use damp hands to pack the mixture firmly into an even layer.
To make the topping, place the coconut oil and chocolate in a small saucepan and set it over the lowest possible heat, stirring constantly with a heatproof silicone spatula until the chocolate is melted and smooth. Pour the melted chocolate over the bars, and tilt the pan gently to coat it in an even layer; there will be just enough. Sprinkle the top with a few small pinches of flaky sea salt and several large pinches of cacao nibs and hempseeds. Chill the bars until firm, at least 2 hours and up to 1 day.
Loosen the edges of the bar with a small, offset spatula or the tip of a knife, and use the parchment handles to lift it up and out of the pan and onto a cutting board. Use a large, sharp chef’s knife to cut 16 squares.
Store the bars airtight in the refrigerator; they will soften if left at room temperature. They are crispest on the day of making but will keep well for up to 5 days.