Put the oats, almonds, cherries, chocolate chips, and hemp hearts in a large bowl.
Heat the almond butter and maple syrup in a small sauce pan over a low heat until melted and smooth.
Pour the almond butter mixture into the bowl with the cherry and oat mixture and stir until completely combined. It should be in a sticky clump. Spread the mixture in a 9x11 rimmed baking pan and refrigerate overnight, or freeze for two to three hours. Use a spatula to break it into large clumps.
Store in an airtight container in the refrigerator for up to a week, or freeze for up to a month.