Fill a deep skillet with water until it is half full and place on the stove over medium high heat. Bring water to a boil and place a glass bowl on top of the skillet. Add chocolate chips and vegan butter into the bowl and stir with a spatula until melted. Remove the bowl from the skillet and transfer to the counter.
Mix in macadamia nuts and cherries and stir until the nuts and cherries are evenly coated. Line a baking sheet with parchment paper and using a tablespoon, scoop the chocolate mixture on the baking sheet. Let the clusters set at room temperature or transfer to the fridge for 30 minutes to set quicker.
Once the clusters are set, melt the white chocolate drizzle by placing the cocoa butter in a microwave safe bowl. Place in the microwave for 40 seconds or until melted. Remove from microwave and mix in stevia, vanilla and cornstarch until smooth. Using a spoon or a pastry brush, drizzle the white chocolate on the clusters and let it set for about 10 minutes. Enjoy when ready.
Notes
These clusters can be stored in an air tight container at room temperature for 3 days or in the refrigerator for 1 week.