Line a baking sheet with parchment paper.

Place the cashews and sliced almonds in a small saucepan set over medium heat. Toast, stirring occasionally, until the nuts of light golden brown. Watch carefully so that the nuts don’t burn. Set aside.

Fill a medium saucepan with 1 to 2 inches of water and bring to a boil. Reduce the heat so that the water is at a lively simmer.

Place the chocolate chips in a medium bowl and rest on the medium saucepan, so that the bowl is elevated above the simmering water. The water should not touch the bowl.

Stir until the chocolate is melted and smooth. Using an oven mitt (the bowl will be hot), lift up the bowl and wipe the bottom of the bowl with a dish towel (see notes).

Using a rubber spatula, scrape the chocolate onto the prepared baking sheet. Spread the chocolate evenly to form a rectangle that measure approximately 8- by 12-inches.

Sprinkle the sea salt over the chocolate. Evenly sprinkle the nuts, apricots, dried cherries and pepitas on top.

Transfer the baking sheet to the fridge for about 1 ½ hours to allow the chocolate to harden.

Break the chocolate bark into pieces that are about 2- by 3-inches. Serve or store in the refrigerator.