Preheat oven to 325° and lightly butter two 8"x8" baking pans.
Place 1/4 cup agave nectar and butter in a small glass bowl and microwave in increments of 15 seconds, stirring each time, until butter is melted.
In a large mixing bowl, combine oats, almonds, and 1/2 tsp. salt
Drizzle agave and melted butter over oat mixture and stir to coat well.
Spread evenly onto a large baking sheet. Bake 20 minutes, stirring halfway, or until lightly golden brown. Remove from oven and allow to cool completely, around 10 minutes.
Return mixture to the large mixing bowl. Stir in the cherries or other dried fruit. Set aside.
In a saucepan, combine remaining 1/2 cup agave nectar, nut or seed butter, and brown sugar over medium heat. Bring to a boil then reduce heat and continue cooking, stirring frequently, until sugar is dissolved, around 10 minutes.
Remove from heat and drizzle over oat mixture, stirring to coat thoroughly.
Pour equal amounts into each of the prepared pans. Press everything down firmly and evenly.
Refrigerate at least 1 hour before slicing.