1. In a food processor, pulse the dates, almonds, cocoa powder, salt, and 2 tablespoons water until smooth. Add the cereal and pulse until just incorporated.
2. Form the mixture in ½-inch (teaspoonful) balls and transfer to a wax paper-lined cookie sheet, spacing ½ inch apart. Gently press a cherry into each ball. Refrigerate until firm.
Tip: The thumbprints can be refrigerated in an airtight container for up to 2 weeks.