Line a small baking sheet with foil and chill.
Finely grind anise in an electric coffee/spice grinder.
Stir together cherries, apricots and cashews.
Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10x5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.
Chill until firm, about 30 minutes, then break into pieces.
Bark keeps, covered and chilled, 1 week.Servings: 6 pieces