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Chop the dark chocolate and put into a small bowl. In a pan heat coconut cream on a low fire until it comes to a boiling point.
Pour over the chopped chocolate and stir until all melted. Stir in the maple syrup and set aside to cool down.
Pit the cherries, place into the blender with chia seeds and blend until smooth.
Scoop into a small bowl and place into the fridge to thicken.
Have 9"tart tin with removable base ready.
Place almonds and sunflower seeds into a food processor or high speed blender and blend until almost ground. Add the rest of the ingredients and blend until the mixture comes together.
Scoop the mix into the tart tin and with your fingers press tightly down the base and around the edges to create the crust. Don't go all the way up, about ¾ high. The crust edge on mine was about ¾" tall.
Spread the cherry chia jam evenly onto the base. Pour the chocolate filling on top and smooth out.
Place into a freezer for about an hour to firm up. You can also leave it in the fridge overnight to set.
Once firm carefully remove the side of the tin and top with some more cherries.
Serve right away.