Line two baking sheets with waxed paper; set aside. In a small bowl place granola; in another small bowl place pretzels.
In a 2-cup glass measuring cup place 2/3 cup of the chocolate pieces. Microwave on 100 percent power (high) for 30 seconds. Stir chocolate. Continue cooking on high for about 20 to 30 seconds, stirring every 10 seconds, until chocolate is melted. Stir until smooth. Add remaining1/3 cup chocolate pieces to the mixture; stir until chocolate is smooth again.
Pour half of the melted chocolate over the granola; pour remaining half over the pretzels. Stir each until evenly coated. Turn the contents of each bowl out onto the prepared baking sheets. Separate the chocolate-coated pieces into small chunks. Let stand at room temperature 1 to 2 hours or until set. (If necessary, chill for 15 minutes until chocolate is set.)
Break or chop the chocolate-coated granola and pretzels into bite-size morsels (evenness does not count here). Transfer pieces to a large bowl. Add dried cranberries, almonds, and dried cherries. Stir in dried raspberries just before serving.
Keep in an airtight container at room temperature for up to 3 days.