Preparation

• Line a large rimmed baking sheet with parchment. Set aside.
• Put 10 oz. (about 2 cups) of the white chocolate into a medium stainless-steel bowl, and melt over a water bath. (Take care that the bowl does not touch the water and that the water does not simmer or boil.) Stir constantly with a flexible spatula until the white chocolate is fully melted, using an instant-read digital thermometer to ensure it does not exceed 105°F.
• When fully melted, vigorously stir in the remaining white chocolate, using the flexible spatula to scrape the bowl. Move the bowl off the heat as needed to keep its temperature below 105°F, and return it to the water bath as needed if the melting process seems to stall, scraping and stirring constantly.
• Once the white chocolate has fully melted, gently fold in the cereal, powdered milk, almonds, and cherries.
• Scrape the white chocolate mixture onto the prepared baking sheet, and spread it into an even 1/4-inch layer with your hands or an offset spatula. Crush or chop a few extra pieces of almonds and cherries in your hands, and sprinkle over the mixture to garnish. Cut into 2-inch pieces with a pizza wheel when the white chocolate is firm to the touch but not yet hardened, 15 to 20 minutes. Let the candy stand at room temperature until fully set.
• Serve immediately, or store the candy in an airtight container for up to 1 week at room temperature or a month in the fridge.