• 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.

Note: May be kept in and airtight container for up to a week or freezer up to 3 - 4 weeks in sealed container. I keep mine in a container in the fridge.