Line a quarter sheet pan with parchment paper and set aside.

Whisk melted coconut oil and maple syrup with carob powder. Spread onto lined pan.

Blend macadamia nuts, melted cream of coconut, coconut oil, and flavoring.

Drizzle onto carob mixture.

Drag a butter knife through drizzles to make a unique pattern.

Top with pistachio nuts and montmorency tart cherries, or crushed organic candy canes.

Chill until hardened.

Break into pieces and serve, or place into bags as treats for friends.