Pour the oil into a 9 x 13 inch baking dish. Heat in the oven for about 10 minutes.
In a small pot, heat the honey, stirring in the vanilla seeds and the reserved bean. Simmer lightly for 2 minutes. Turn off the heat and let sit while preparing the oats.
Thoroughly stir in the oats and cocoa and bake until toasted, about 10 minutes, stirring often.
Stir in the coconut, almonds and salt and bake for 5 minutes.
Remove the vanilla bean from the warm honey and pour over the oat mixture.
Add the cherries and thoroughly toss to coat the mixture.
Bake for about 10 minutes, stirring once or twice. Remove from the oven.
Cool on a wire rack, stirring once or twice until cooled.
Store in an airtight container in the refrigerator. Will keep indefinitely.
