Line a 9×9-inch pan with 2 layers of parchment paper, so that it overlaps on both sides. You’ll use this as handles to remove the bark from the pan later.
Fill a saucepan ⅓ of the way full with water. Bring to a simmer over moderate heat.
Place a heatproof bowl over the pan of simmering water, making sure the bowl fits snugly on top of the pan and that the simmering water isn't touching the bottom of the bowl.
Place the chopped chocolate and cinnamon into the bowl and cook, mixing occasionally with a silicone spatula, until completely melted. (If making the candy cane version, add the peppermint extract at this step instead of the cinnamon).
Carefully remove the bowl from the pan, making sure no water comes in contact with the chocolate.
Pour the melted chocolate into the prepared baking pan. Sprinkle the wet chocolate with the almonds, dried cherries, and sea salt (or whatever toppings you're using).
Set aside for 3 hours, or until very firm. Using a large, sharp knife, cut the bark in 3-inch pieces and serve at room temperature.
