Line a 9 x 13 rimmed baking sheet with parchment paper or aluminum foil. Heat the oven to 350°F. Line the prepared sheet pan with the squares. You will need to break some of the squares to cover the entire bottom. Top with chocolate. Place in the oven and heat until the chocolate is melted. Remove from the oven and spread across the crackers. Top with coconut, cherries, and ginger. Season with Maldon salt and Aleppo pepper. Transfer to the freezer and chill until firm, about 10 minutes. Chop into bites size pieces. Store in an airtight container in a cool dry place or the refrigerator for 3 to 5 days.