Preheat oven to 400F. Line baking pan (10 x 15 inch) with aluminum foil and spray with non-stick cooking spray.

With about half of the Saltines, arrange in a single layer in pan.

In medium saucepan over medium high heat, stir together the Butter and brown Sugar and bring to a boil for a couple minutes (@ 2 min), until you have a puffy like mixture.

Remove the mixture from the heat and add immediately the Baking Powder. Keep stirring, it will begin to foam some more.

Slowly drizzle half the toffee mixture over the Saltines in the prepared pan.

Add the remaining Saltines to form the second layer (be careful).

Pour remaining toffee mixture over the final Saltine layer.

Bake at 400F for 6 - 8 minutes.

Remove from oven and scatter over chocolate and let sit for about 1 minute until chocolate has softened.

With the back of a spoon, knife or offset spatula, spread the chocolate into a smooth layer over the top.

Finish up by scattering over the walnut and cherry pieces on top.

Set aside to cool. (I placed mine in freezer for 30 minutes to speed it up)

Now you can break into pieces the size of a single or double crackers and enjoy.