Line a 8×8 inch baking pan with parchment paper, lightly greased with baking spray.  Set aside.

In a large bowl, combine puffed millet, puffed kamut, ground flaxseed, dried cherries, coconut and almonds.  Stir to evenly distribute. 

In a small sauce pan, add the almond butter, brown rice syrup, EVOO and salt.  Warm over medium low heat, stirring until warmed through and smooth, about 1 to 2 minutes.  Do not let it get to a simmer or boil.  Remove from the heat and drizzle over the dry ingredients.  Stir with a large rubber spatula and fold until everything is evenly combined.  Press firmly into the prepared pan with greased hands or greased spatula until you have a compacted even layer.  Cover and let set for at least one hour until set and ready to cut into bars. 

If desired, melt the chocolate in the microwave or over a double boiler.  Immediately drizzle the warmed chocolate over the cut bars and let set until hardened.