Place half of the chocolate chips in a bowl and into the freezer. Combine maple syrup and honey in a medium saucepan. Bring to the boil over a medium heat, reduce heat and simmer for 3-4 minutes. Remove from heat and add almond butter, 3 tsp Cinnamon and seeds from the Vanilla Pod, mix well.
Pop the amaranth by heating a large sauté pan over a medium heat. Add 2 tbs of the amaranth, cover pan with lid and cook for around 30 seconds, or until most grains have popped. Transfer to a bowl and repeat with remaining amaranth until all popped. Combine the popped amaranth with the toasted oats, coconut, cashews, cherries or cranberries and Salt in a large bowl. Add the almond butter mixture and stir to coat all ingredients. Allow mixture to cool slightly, then add the frozen chocolate chips last.
Line a 22 x 33cm pan with non-stick parchment paper. Press the mixture evenly into the pan then place into the refrigerator. While the mixture is cooling place remaining chocolate chips into a heatproof bowl. Gently heat the cream in a sauce pan with the empty Vanilla Pod and remaining 1 tsp Cinnamon, until just below boiling. Remove the Vanilla Pod, then pour over chocolate, stir mixture with a rubber spatula until chocolate and cream are smooth.
Remove amaranth mixture from the fridge and pour chocolate ganache evenly over the top to evenly coat. Heat Dulce de Leche on stove until warm enough to drizzle, then drizzle over top of the chocolate in a swirl pattern. Return pan to the refrigerator for 1-2 hours until chocolate has set, then carefully remove from the pan using the parchment paper and cut into bars.