For the Granola Preheat the oven to 350F. Line a baking sheet with parchment paper.In a large bowl, combine the oats, cinnamon, coconut, and sea salt. Stir to combine.In a separate medium bowl, combine the melted coconut oil, maple syrup, and spiced rum.Add the wet mix to your oat mix and stir to combine.Spread the hazelnuts out on your baking sheet. Toast 20 minutes. Once cool enough to the touch, place the hazelnuts in a clean, unscented cloth and rub vigorously to remove their papery husks. Get as much of it off as you can and discard the husks.Chop your hazelnuts roughly and set aside.Place your parchment paper back on the baking sheet. Spread your oat mixture out on the baking sheet in an even layer.Bake 30 minutes or until golden brown, stirring the mixture half-way through.Remove from the oven and add the hazelnuts and cherries.Once the granola has cooled to room temperature (I helped it along by sticking it in the freezer for 15 minutes because I'm impatient like that) add the chocolate bites.Stick the granola in mini mason jars for gift-giving and decorate with ribbon and twine! Or just stick it in your mouth. Also a good idea. The Chocolate: While the granola is baking, melt your chocolate chips with your coconut oil in a double boiler or over very low heat until completely melted, stirring frequently.Remove from heat.Add your hemp hearts and coconut to the chocolate and mix until completely combined.Spread the mix over a sheet of parchment or wax paper and stick in the freezer for 10 minutes.Once the chocolate is hard, remove from the freezer and chop into 1/2 inch to 3/4 inch squares (this doesn't need to be exact, just bite-sized).