Fill three small saucepans half way up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. Place the three types of chips in three separate mixing bowls. Place the bowls over the saucepans. After about 2 minutes over the heat the chocolate will start to melt. Stir each chocolate until totally melted; take care not to overheat the chocolate. Remove the chocolate from heat as soon as it's completely melted and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over a large (10" by 15") parchment lined or lightly buttered baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture, working back and forth to form a swirled design, to an even thickness of about 1/4-inch. Transfer to the refrigerator until set, at least 2 hours. Break the bark into medium pieces and serve, or transfer pieces to an airtight container and store in a cool place until ready to serve.
Yield: 4 pounds of bark
*Recipe courtesy Emeril Lagasse, Emeril's Food Of Love Productions, copyright 2007