Spray an 8 inch by 8 inch baking dish with gluten free non-stick cooking spray. Line the dish with two pieces of plastic wrap making sure the wrap hangs over the edges by a couple inches.

In a small sauce pan combine the Sunbutter, honey and Earth balance and heat, stirring occasionally, until melted and fully combined.

In a large mixing bowl combine the cereal, cherries, apricots, seeds, and chocolate. Add the Sunbutter mixture and stir until well coated. Pour the mixture into the prepared baking dish. Top with another piece of plastic wrap and press the mixture down really firmly. Refrigerate for at least one hour.

Remove the top layer of plastic wrap and using the overhanging pieces, remove the mixture from the dish and place on a cutting board. With a sharp knife cut the mixture into quarters and then cut each quarter into quarters.

The cereal squares can be made up to a week ahead, store in the refrigerator between sheets of waxed paper.