16 ounces good-quality white chocolate (bars, couverture disks, or chips)
Zest of one large lemon
2 whole graham cracker rectangles, broken into 1/2-inch pieces
1/2 cup sliced almonds, toasted
1/2 cup dried cherries
Line a standard (18x13-inch) baking sheet with parchment or wax paper.
If using chocolate bars, break into 1/2-inch pieces. Place the chocolate and lemon zest in a medium heat-proof mixing bowl (tempered glass or stainless steel). Fill a medium (2-quart) saucepan with two inches of water and bring it to a simmer. Set the bowl of chocolate on top of the saucepan, making sure that the bottom of the bowl is not touching the surface of the water.
Stir the chocolate with a heat-proof spatula as it melts. When it is mostly melted, and just a few small lumps remain, remove the bowl from the heat. Stir until the chocolate is completely smooth and no lumps remain.
Pour the chocolate onto the lined baking sheet, scraping the bowl clean. Use the back of the spatula to spread the chocolate out into an even layer on the sheet pan, about a 1/4-inch thick. Work fairly quickly, as you want the chocolate to be sticky enough for the toppings.
Immediately after spreading out the chocolate, sprinkle the graham crackers, sliced almonds, and dried cherries evenly over the top. Use the palm of your hand to gently press the toppings into the chocolate.
Place the sheet pan in the fridge until the chocolate has firmed up, about 1 hour. Break or slice the bark into generously sized pieces.
Store the bark in an airtight container in a cool, dark pantry or in the fridge. It will keep for up to 1 month.