Melt chocolate chips with 14 ounces almond bark in large sauce pan over low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan and smooth out. Top with cherries and sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth. Drizzle over coconut. Chil1 until firm. Store at room temperature.
Cajun Country -- New Iberia, Louisiana