1. Blend all spices together with coconut sugar and set aside.
2. Place walnuts and hazelnuts in a large dry skillet. Gently roast, shaking frequently, over medium to medium high heat until aromatic, about 7 minutes.
3. Add almonds and pumpkin seeds and continue to roast, stirring or shaking frequently until toasty and aromatic, about another 5 minutes.
4. Turn heat down to medium, add coconut flakes and shreds and toast until golden brown, about 2 minutes.
5. Add cherries, coconut oil and sugar-spice mix, stirring constantly.
6. Generously drizzle syrups over the top and mix until evenly coated.
7. Pour into cake pan and let cool completely. Break apart and enjoy!

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