In a small bowl, mix the spices together thoroughly, set aside.
Mix the coconut oil with the vanilla.
In a large bowl, toss popcorn with the vanilla coconut oil, mixing well with your hands or a spoon to coat all popcorn.
Sprinkle on the spices evenly, toss popcorn around while dusting, to evenly disperse.
Add cherries, pepitas and pistachios and toss to coat. Spread the mixture out in a single layer on a baking sheet with parchment paper.
Microwave dark chocolate pieces, or heat over a double boiler, until melted and drizzle over trail mix, using a spoon and quick back and forth motions. Refrigerate for about 10 minutes to let chocolate harden.
Toss the trail mix together and store in a sealed container for up to 7 days. If it’s warm out, store in the fridge.