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Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a mixing bowl, stir together the sourdough starter, honey, ghee, sugar, spices, and salt until smooth. Fold in the oats, nuts, seeds, coconut, chia, and fennel seeds, if using.
Spread the mixture out on the prepared baking sheet in an even layer. Transfer to the oven and bake until browned and dry to the touch, 25 to 30 minutes, stirring once or twice. About 5 minutes before the baking is finished, stir in the cherries and ginger. Out of the oven, sprinkle with a few pinches of flaky salt.
Cool completely on the pan, then break it up into pleasingly sized clumps and immediately transfer to an airtight container, in which it will keep for a few weeks at room temperature.