Preheat the oven to 300℉. Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, combine the oats, sunflower seeds, dried cherries, walnuts, cocoa or cacao powder, cinnamon and salt.
Add the maple syrup, molasses and vanilla and stir until well combined. The mixture should resemble loose cookie dough. Add more maple syrup 1 tablespoon at a time, if needed to reach desired consistency and/or sweetness.
Spread the mixture evenly onto the prepared baking sheet in a layer about ¾-inch thick. This thickness will allow for perfect granola clumps, as opposed to spreading it out too thinly.
Bake on the middle rack for 25 minutes, then remove the baking sheet from the oven.Use a spatula to shift the granola on the edges of the sheet to the center and vice versa.
Bake for an additional 10-30 minutes or until the granola is mostly dry and crunchy. Keep in mind that the granola will become drier and crunchier as it cools down outside the oven.
Remove from the oven, and sprinkle evenly with the chopped chocolate chips. Allow to cool before storing in an airtight container.