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Heat oven to 350 degrees. Brush a 9-by-13-inch metal baking pan with butter, then line the pan with a piece of parchment paper that hangs over the two long sides.
In a medium bowl, combine the graham cracker crumbs, cocoa, brown sugar and salt. Add the melted butter and stir until evenly moistened. The mixture will be very buttery. Transfer the mixture to the prepared pan and, using a rubber spatula, spread evenly and firmly into the pan. Bake until fragrant and set, 12 to 15 minutes.
While the crust is fresh out of the oven, gently spread the sweetened condensed milk evenly across the surface, being careful not to pull up the crust as you spread. Sprinkle the coconut, pecans and chocolate on top. Return the pan to the oven and bake until coconut begins to turn golden, about 20 minutes.
Immediately after the pan comes out of the oven, sprinkle the cherries over the top and press them in gently. Sprinkle with flaky salt, if using, and let cool completely (about 2 hours).
Using the parchment paper, lift the magic cookie out of the pan to slice into bars with a sharp, heavy knife. If the chocolate is tacky, firm it up in the fridge for a few minutes before slicing.