Line your 9x9 inch baking pan with parchment paper, leaving some overhang on the edges for easy removal.
In your food processor, add the shelled pistachios and pulse them a few times until coarsely chopped.
Add the pitted Medjool dates and dried cherries to the food processor with the chopped pistachios and blend until the mixture comes together.
Add cocoa powder and salt to the mixture and pulse until combined. If too dry, add a tablespoon of water.
If using, fold in white chocolate chips with a spatula.
Pour the mixture into the prepared baking pan and press down firmly and evenly with the spatula.
Chill in the refrigerator for at least 2 hours to firm up, then lift out using the parchment and slice into squares or rectangles.
