Melt chocolate chips with 18 oz almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut. Melt remaining 8 oz almond bark with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm; store at room temperature. For smaller pizzas, shape mixture into four 6-inch rounds or 12 4-inch rounds on wax paper-lined cookie sheet. "Amy" is Amy Weisgerber, winner of the United Way Cooking Contest.